PETA's Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School

People for the Ethical Treatment of Animals with Starza Kolman and Marta Holmberg

Copyright © 2009 by People for the Ethical Treatment of Animals Cover and internal design © 2009 by Sourcebooks, Inc. Cover photo © Jupiter Images Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems—except in the case of brief quotations embodied in critical articles or reviews—without permission in writing from its publisher, Sourcebooks, Inc. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.—From a Declaration of Principles Jointly Adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations This book is not intended as a substitute for medical advice from a qualified physician. The intent of this book is to provide accurate general information in regard to the subject matter covered. If medical advice or other expert help is needed, the services of an appropriate medical professional should be sought. All brand names and product names used in this book are trademarks, registered trademarks, or trade names of their respective holders. Sourcebooks, Inc., is not associated with any product or vendor in this book. Published by Sourcebooks, Inc. P.O. Box 4410, Naperville, Illinois 60567–4410 (630) 961–3900 Fax: (630) 961–2168 www.sourcebooks.com Library of Congress Cataloging-in-Publication Data PETA’s vegan college cookbook : 275 easy, cheap, and delicious recipes to keep you vegan at school / by PETA. p. cm. Includes bibliographical references and index. 1. Vegan cookery. I. People for the Ethical Treatment of Animals. II. Title: Vegan college cookbook. TX837.P5133 2009 641.5’636--dc22 2009002529 Printed and bound in the United States of America. BG 10 9 8 7 6 5 4 3 2 1

Dedicated to peta2, the youth division of People for the Ethical Treatment of Animals (PETA), which has been spicing things up since 2002.

Contents Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi

Part One: What You Need to Know In the Beginning, There Was the Microwave . . . . . . . . . . . . . . . . . 3 Cliffs Notes for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Vegans—What Can You Eat? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Stock Your Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Vegan Alternatives to Meaty, Eggy, and Milky Stuff . . . . . . . . . . 13

Part Two: recipes you’ll love Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Spotlight on: Peanut Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Soups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Spotlight on: Ramen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129

Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137 Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147 Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195 Dips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207 Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233

Spotlight on: Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269 Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289 Index by Ingredient . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319 About the Authors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335

Foreword

W

from Ingrid E. Newkirk, President of PETA

hen I was young, I went to school in a totally scary boarding convent run by mean nuns who dressed like Darth Vader and

gave us food that was like something from a prison. The boarding school was stuck in the Everlasting Snows of the Himalayan Mountains, so it was really pretty if you looked outside the window, but really ugly when you looked down at your plate. Maybe the cooks hated us or something, but we were served weird dishes like hairy okra in white sauce (which I often stuck in my pocket and snuck out of the dining hall, because the nuns made us eat everything or we’d get it again for as many meals as it took for us to finish it). I remember (vividly) a gruel optimistically called “pepper water,” which consisted of water, yes, and some chili paste, yes, and tamarind roots. If you have ever had Vegemite and hated it, avoid tamarind root. One day, some of us raided the teachers’ kitchen and made off with a can of peaches that we opened with a boat hook. We were so excited. It’s a wonder any of us survived. Striking out on my own didn’t improve my food situation much. Being raised in a food environment like that convent was like getting cooking lessons from electric eels. In fact, there was a Dutch girl in my dorm who used to lie awake at night and talk about how much she missed jellied eels. That’s probably what first made me think

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|    Peta’s Vegan College Cookbook

that being a vegetarian sounded pretty good. Anyway, what did I know about cooking? A big, fat nothing. And back then, microwaves were something engineers discussed in science magazines. So, I learned to boil water and throw things in it and cry a lot. If friends came over, I would cook multiple dishes and take them out of the oven, some burnt, some done, and some raw. That wasn’t much fun, but I got invited over to their places a lot, which would have been a cunning plan if it had been a plan. Later came the hippie food co-ops, where you could actually get things like soy milk but with a slight snag: you had to mix it yourself. Yes, they would sell you soy milk powder, and your job was to take it home, find a whisk, and whip it up into something drinkable. I bow down to you, Silk. So now I live in food heaven. Vegan world. Land of convenience. Home of stuff-yourself-silly-and-still-be-healthy, ethical, happy, and environmentally sane. Thanks to Starza and Marta, who compiled and wrote this book, and the PETA food elves, your dorm life can now be perfect. If something gets you down, just open this book and be comforted within minutes—maybe seconds. And speaking of seconds, yes, please, we’d like some more. Starza, Marta, get cracking on that sequel!

Acknowledgments

A

special thanks to: Rebecca Fischer, Lara Sanders, and Patricia Trostle for their invaluable assistance throughout the entire cook-

book writing process. To Dan Shannon, Joel Bartlett, Ryan Huling, Chris Garcia, and P.J. Smith for their guidance and input. To Becky Fenson, Amy Elizabeth, Heidi Parker, and Lindsay Pollard-Post for their amazing ability to capture the college voice. To Blake Simmons and Laura Brown for their organizational and research abilities. To Erin Nevius, Sara Appino, and Carrie Gellin at Sourcebooks, Inc., for their help in making this work come together. And to the following people for lending us their recipes, opinions, and taste buds in order to make this book come to life: Claire Marlatt, Christine Doré, Rachel Owen, Jennifer Cierlitsky, Alka Chandna, David Perle, Kelly Respess, Paul Kercheval, Chris Holbein, Jenny Lou and Josh Browning, Sean Conner, Caleb Wheeldon, Michael Croland, Teresa Cooper, Christine Tynes, Sarah Pearson, Megan Hartman, Karen Porreca, Patti Tillotson, Meg Caskey, Kelli Provencio, Colleen Higgins, Roxanne Conwell, Jannette Patterson, Julian Carr, Desiree Acholla, Colleen Borst, Jessica Johnston, Jennifer Hurst, Melissa Kessler, Elizabeth O’Mara, Tracy Reiman, Liesel Wolff, Kim DeWester, Travis Poland, Laura Frisk, Kaci Fairbanks, Jenny Woods, Allison Liu, Jessica Jagmin, Carrie Ann Knauss, Katie Smith, Kim Terepka, Anita DeWester, Jessica Roland, Madalyn Grimm, Ashley Byrne, and Libby Simons. Finally, a big thank you to Ingrid E. Newkirk for trusting us with this project, writing a rockin’ foreword, and submitting many, many recipes.

P

what you

E

T o R n A

nEED to know

in the Beginning, there Was the miCroWave

Y

ou may be wondering why we didn’t just make a vegan cookbook that requires a, you know, stove. Well, we know you’re

busy. After spending hours on end cramming Shakespeare into your head, we’re positive that the last thing you want to do is stand in front of a hot stove stirring sauce or waiting for a pot of water to boil. And c’mon—a microwave is so much more accessible than a stove. Microwave in the student union or your dorm room? Check. Stovetop? Not so much. Microwaved vegan food. Yum! Okay, we’re not totally naïve here—we know this probably conjures up an image of a bowl of nuked, wilted kale or some other oh-so-healthy (but possibly gaginducing) green food. However, at PETA we’re all about breaking stereotypes, so we’ve created a cookbook dedicated to vegan food that doesn’t require a stove and tastes delicious. College is supposed to be the time in your life when you’re really figuring out how to fend for yourself. You’re already trying to figure

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|    Peta’s Vegan College Cookbook

out physics and how to get out of going to your 8 a.m., so who has time to learn how to flambé or frappé? Did you know you can actually make pasta without a pot or pancakes without a pan? Well, believe it, buddy. We can teach you all you need to know to make simple, effortless meals. You’ll have plenty of time later on in life to make friends with your stove. We’re betting you’ve been there—nuking package after package of ramen. Opening the freezer with your fingers crossed, hoping there’s a frozen burrito lurking behind the ice tray. Or gagging down some pizza, trying your hardest not to dwell on the fact that mold makes interesting shapes in a week—anything to put off actually spending time and effort cooking a meal. That’s where we come in. Why didn’t we make a cookbook that’s just like every other one out there? Because we love being the black sheep, the lone wolf, the creep in the back corner. Okay, maybe not that last one, but you get the idea. We dare to be different, and we bet you are itchin’ to do the same.

Heads Up So we know you are old enough and smart enough to know how to work a microwave safely, but we still worry! Please humor us and keep the following in mind when using a microwave: • Take extreme caution when removing containers of hot food and boiling water from the microwave to avoid spills and burns. Burns don’t feel so hot. (Get it?) • Although most plastic containers are microwave-safe, please double check before putting one in the microwave. When in

in the beginning, There was the microwave     |

doubt, use a container that is clearly marked “Microwave Safe” or “Microwaveable.” • Of course, no metal objects in the microwave! You know you don’t want to be that guy—the person in your dorm or apartment that catches the only working microwave on fire. Also, FYI, all of these recipes were tested in 700-watt microwaves and heated on the HIGH setting unless otherwise mentioned in the recipe. Cooking times may vary depending on altitude and microwave. OK, that should cover all of the boring, lecture-y stuff. On to the fun part!

5

CliFFs notes For CooKing

F

ake. It’s not exactly the word everyone is dying for people to call them, we know. But if you can pull off some delicious, satisfying

vegan cooking, you’ve learned to fake your way into people’s stomachs quite well. And if you can get all those crazy “omnis” (which is much nicer than calling them “meatheads”) you love to devour fakin’ bacon, faux riblets, and dairy-free cheese, we’d say you’ve learned to fake it for animals quite well too. No small feat. That’s what we’re helping you to achieve with this cookbook. Fake it until you make it, right? You may turn out to be an awardwinning chef someday, but until you become a master of culinary arts, these recipes will get you through. To summarize: this cookbook will put Betty Crocker to shame and do so in a fraction of the time Ms. Crocker spent making her…uh…cheesecakes that are in the freezer section of the grocery store? We’ve definitely had our share of culinary catastrophes over the years (we thought smoke alarms were meant to go off while you’re

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|    Peta’s Vegan College Cookbook

making toast), so we wanted to let you lucky readers in on our tricks of the trade. And, no, we’re not going to make you go searching for spelt flour or agar-agar. We’ll keep things easy for ya.

vegans−What Can You eat?

B

ack in the day, there was this stereotype that vegans only ate twigs or berries or lettuce or rocks or…well, you get the

point. By the end of this cookbook, that stereotype will just be the punch line to a really bad joke. If you’re wondering if vegans can eat this thing or that thing, ask yourself this simple question: Did it come from someone with a pulse? If the answer is yes, well then, it’s not vegan. Hot dogs? Had a pulse. Chicken strips? Had a pulse. Glass of milk? Came from someone with a pulse. We have a problem with eating someone or something that came from someone who could stare back at us at one point (except for potatoes…mmm. Stare on, taters!). Seriously, there’s a vegan alternative for almost everything out there. The options available these days are amazing, and we fully recommend taking advantage of them. You can enjoy a veggie dog at a ballpark, throw some faux chicken patties on the grill at a BBQ,

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and grab a pint of your favorite dairy-free ice cream from your local grocery store. The possibilities are endless! Get started on your gluttonous cooking journey right now.

stoCK Your KitChen

Y

our local dollar store has lots of staples that’ll help you get your kitchen necessities together on the cheap. So look under

your bed or in the cushions of the communal couch for some spare change (you might want to wear gloves—you never know what you may find in there) and get the following for a buck each:

• Spices: salt, pepper, garlic salt/pepper, oregano/Italian seasoning, parsley, granulated onion, chili powder, seasoning salt, cinnamon, etc. • Large dishes perfect for microwaving soups and pastas • Storage containers • Foil, plastic wrap, resealable bags, etc. • Balsamic vinegar • Olive oil • Flatware and utensils • Dish towels

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|    Peta’s Vegan College Cookbook

• Oven mitts • Canned goods: beans, veggies, tomatoes • Pasta • Salad dressing: A lot of Italian dressings are vegan! • Ramen • Tea • Cereal (they usually have generic brands for Cheerios, Fruit Loops, and such) • Salsa • Rice • Soy nuts • Paper towels and napkins

The bottom line: Maybe you’ve been vegan for years, maybe you’ve just gone vegan, or maybe you’re looking for a quick way to feed yourself or a reason to hit on the vegan in your psych class. Whatever your motive, we hope you’ll enjoy this cookbook, It’ll make your life just a bit simpler, so you can, you know, graduate from college and all that. We care about you, after all. We know, we know: we’re so thoughtful. Compliment us later—now it’s time to get your grub on!

vegan alternatives to meatY, eggY, and milKY stuFF

H

ere’s an extensive list of all the vegan faux products you could ever want, as well as where you can find them. We’ve itali-

cized all of our faves, so start with them. Once you think you can lose the training wheels, feel free to move on to the other awesome faux foods. Note: Please check the ingredients of the items you buy to make sure they’re vegan. Often, manufacturers put whey, milk fat, etc., in breads, cereals, and other products. For a list of ingredients you should look out for, please e-mail [email protected].

vegan cheese • Galaxy Nutritional Foods: Vegan Slices (American and Mozzarella), Vegan Grated Topping (Parmesan flavor), Vegan Blocks (Cheddar and Mozzarella), Rice Vegan Slices (American, Cheddar, Pepper Jack) galaxyfoods.com

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• Nutritional  Yeast (a delicious no-cow, low-cal cheese alternative): Red Star, Frontier Natural, KAL

redstaryeast.com



frontiercoop.com • Sheese:  Original Creamy, Blue Style, Cheddar Style with Chives, Cheshire Style, Edam Style, Gouda Style, Medium Cheddar Style, Mozzarella Style, Smoked Cheddar Style, Strong Cheddar Style, Garlic & Herb Creamy, and Mexican Style Creamy



buteisland.com • Teese: Mozzarella Vegan Cheese, Cheddar Vegan Cheese, and Nacho Vegan Cheese



teesecheese.com • Tofutti: American Soy-Cheese Slices and Mozzarella SoyCheese Slices



tofutti.com • Vegan  Gourmet: Cheddar Cheese Alternative, Mozzarella Cheese Alternative, Monterey Jack Cheese Alternative, and Nacho Cheese Alternative



imearthkind.com

vegan cream cheese • Tofutti:  Better Than Cream Cheese: Plain, French Onion, Herbs & Chives, Garlic & Herb, Garden Veggie, and Non-Hydrogenated Plain

tofutti.com • Vegan Gourmet: Cream cheese



imearthkind.com

Vegan Alternatives to Meaty, Eggy, and Milky Stuff     |  

vegan egg alternatives • Ener-G Egg Replacer

ener-g.com

vegan margarine/butter • Earth Balance

earthbalancenatural.com • Willow Run • Spectrum Naturals



spectrumorganics.com

vegan mayonnaise • Nayonaise: Original, Fat-Free, and Dijon Style

nasoya.com • Vegenaise:  Original, Organic, Grapeseed Oil, and Expeller Pressed



imearthkind.com • Spectrum: Light Canola Mayo, Eggless, Vegan



spectrumorganics.com

vegan “meat” • Boca:  Chili, Original Boca Burger, Vegan Burger, Vegan Burger with Organic Soy, Chik’n Nuggets, Chik’n Patties, Spicy Chik’n Patties, and Ground Crumbles

bocaburger.com • Dr.  Praeger’s: Bombay Veggie Burgers, California Veggie Burgers, California Veggieballs, Italian Veggie Burgers, Tex Mex Veggie Burgers



drpraegers.com

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• Field  Roast Grain Meat Co.: Roast Loaves in Lentil Sage, Wild Mushroom and Smoked Tomato, Celebration Roast, Deli Sliced in Lentil Sage, Deli Sliced in Wild Mushroom and Smoked Tomato, Sunflower Country-Style Cutlet, Hazelnut Herb Cutlet, Coconut Breaded Cutlet, Chipotle Corn Cutlet, Porcini Dijon Cutlet, Sausages in Italian, Mexican Chipotle, and Smoked Apple Sage, Classic Meatloaf, White Truffle Country Pate

fieldroast.com • Gardein:  beef and chicken available through distributors throughout Canada and the United States, including Sysco, Neptune, and others.



gardein.com • Gardenburger: Veggie Medley Burger, Black Bean Chipotle Burger, Garden Vegan Burger, Flame Grilled Burger, The California Burger, Herb Crusted Cutlet, BBQ Riblets, Veggie Breakfast Sausage, Breaded Chik’n, Gourmet Hula



gardenburger.com • Lightlife: Smart Dogs, Tofu Pups, Smart Deli Pepperoni, Smart Deli Turkey, Smart Deli Ham, Smart Deli Bologna, Gimme Lean Sausage, Gimme Lean Beef, Smart Ground Original, Smart Ground Taco & Burrito, Smart Strips Chick’n, Smart Strips Steak, Light Burgers, Smart BBQ, Smart Tex Mex, Smart Chili, Orange Sesame Chick’n, Garlic Teriyaki Chick’n, Smart M’tballs, Smart Links Breakfast, Smart Bacon



lightlife.com • Lumen/Stonewall’s:  Original Mild Jerquee, BBQ “Beef”

Vegan Alternatives to Meaty, Eggy, and Milky Stuff     |  

Jerquee, Teriyaki “Beef” Jerquee, Tandoori “Chicken” Jerquee, Original Wild Jerquee, Spicy “Chicken” Jerquee, Peppy “Pepperoni” Jerquee, Hot “Pastrami” Jerquee, Cajun “Bacon” Jerquee

soybean.com • May  Wah: Vegetarian Chicken Steak, Vegetarian S.W. Ham, Vegan Stewed Ham, Vegan Smoked Ham, Vegetarian Chicken G Nuggets, Vegetarian Meat Steak with Pepper, Vegetarian Roasted Salted Chicken, Vegetarian Codfish Ball, Vegetarian Shrimp Ball, Vegetarian String Meat Ball, Vegetarian Chicken Leg, Vegetarian Chicken Ball, Vegetarian Beef Chunks, Vegetarian

Prawns,

Vegetarian

Fish

Nuggets/Fingers,

Vegetarian Beef Ball, Vegetarian Frozen Q Tofu, Vegetarian Smoked Ham, Vegetarian Bacon Ham, Vegetarian Chicken Ham, Vegetarian Tuna, Vegetarian Sweet & Sour Soybean, Vegetarian Prepared Mushroom, Vegetarian Mushroom Seaweed Ball, Vegetarian Seaweed Nuggets, Vegetarian Squid, Vegetarian Crispy Meat Ball, Vegetarian Beef Burger, Vegetarian Bar-B-Q Sauce Gizzard, Vegetarian Abalone, Vegetarian Fish, Vegetarian Grilled Eel, Vegetarian Cocktail Sausage, Vegetarian Salmon, Vegetarian Citrus Spare Ribs, Vegetarian Chicken Roll, Vegetarian Black Pepper Steak, Vegetarian Fish Ham, Vegetarian Chicken Bites, Vegetarian Goong Bao Chicken, Vegetarian BBQ Pork, Vegetarian Golden Fish Fillet, Vegetarian Chicken Ball, Vegetarian Salty Salmon-Slice, Vegetarian Black Pepper Steak, Vegetarian Smoked Turkey, Vegetarian Soybean Fluff (fridge), Vegetarian

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Pepper Steak, Vegetarian Healthy Chicken, Vegetarian Smoked Chicken, Vegetarian Squid Rolls, Vegetarian Hot Pot Ingredients, Fried Bean Curd with Agar-Agar, Vegetarian Lotus Seeds Chicken, Vegetarian Fried Soybean Slice, Vegetarian Crab Roll, Vegetarian Duck Meat, Vegetarian Toast Ham, Vegetarian Flavor Noodle, Vegetarian Seaweed Strips, Vegetarian Shrimp Balls and Prawns, Vegetarian Abalone Slice, Vegetarian Kidney

vegieworld.com • Morningstar  Farms: Veggie Steak Strips, Sausage Style Recipe Crumbles, Chik’n Strips, Grillers Recipe Crumbles, Vegan Veggie Burgers



seeveggiesdifferently.com • Tofurky:  Roast, Franks, Foot-Long Franks, Chipotle Franks, Breakfast Links, Original Deli Slices, Peppered Deli Slices, Hickory Smoked Deli Slices, Cranberry & Stuffing Deli Slices, Italian Deli Slices, “Philly Style” Steak Deli Slices, Beerbrats, Sweet Italian Sausage, Kielbasa, Original SuperBurgers, TexMex SuperBurgers, Five Grain Tempeh, Soy Tempeh, Spicy Veggie Tempeh, Original Jurky, Peppered Jurky



tofurky.com • Worthington  Foods: Chic-ketts, Choplets, Chili, Big Franks, Dinner Cuts, Protein Links, Little Links, Low-Fat Big Franks, Redi-Burger Patties, Tender Bits, Vege-Burger Patties, Low-Fat Vegetable Steaks, Multi-Grain Cutlets, Vegetable Skallops



worthingtonfoods.com • Yves:  Hot Dogs, Brats, Beef Skewers, Chicken Skewers,

Vegan Alternatives to Meaty, Eggy, and Milky Stuff     |  

Meatless Bologna, Meatless Ham, Meatless Turkey, Meatless Salami, Meatless Pepperoni, Roast Without Beef, Meatless Smoked Chicken, Chicken Burger, Beef Burger, Canadian Bacon, Breakfast Patties, Chili, Lasagna, Penne, Santa Fe Meatless Beef, Thai Lemongrass Meatless Chicken, Ground Round Original, Ground Taco Stuffers, Ground Turkey, Asian Ground Round Lettuce Wraps

yvesveggie.com

vegan milk alternatives • Almond Breeze: Original, Vanilla, Chocolate Almond Milk

bluediamond.com • Almond Dream: Original and unsweetened



tastethedream.com • Rice Dream: Carob, Enriched Chocolate, Enriched Original, Enriched Vanilla, Heartwise Original, Heartwise Vanilla, Horchata, Original, Supreme Chocolate Chai, Supreme Vanilla Hazelnut, Vanilla



tastethedream.com • Ryza: Original, Vanilla



ryza.ca • Silk: Organic Plain, Vanilla, Unsweetened, Natural Plain, Very Vanilla, Chocolate, Light Plain, Nog



silksoymilk.com • Edensoy: Organic Carob, Chocolate, Extra Original, Extra Vanilla, Light Original, Vanilla, Oriental, Unsweetened



edenfoods.com

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• 8th Continent: Original Vanilla, Chocolate, Light Original, Vanilla, Fat-Free Vanilla, Original

8thcontinent.com • Soy Dream: Classic Vanilla, Enriched Chocolate, Enriched original, Enriched Vanilla



tastethedream.com • Natura: Original, Vanilla, Strawberry, Chocolate, Unsweetened, Light Original



nutrisoya.com • Vitasoy: Creamy original, Smooth Vanilla, Rich Chocolate



vitasoy-usa.com • Westsoy: Plus Plain, Vanilla, Low-Fat Plain, Light Plain, Nonfat Plain



westsoy.biz

vegan sour cream • Tofutti: Plain Sour Supreme, Guacamole Sour Supreme, Non-Hydrogenated Sour Supreme

tofutti.com • Vegan Gourmet: Sour Cream



imearthkind.com

P

recipes you’ll

o

t T w R A

loVE

BreaKFast

Y

ou know what they say: Breakfast is the most important meal of the day. Hell, yeah! How else are you going to motivate yourself

to stop hitting the snooze button and get moving for those early classes? And forget those grease-laden breakfasts that just make you more tired. These recipes will keep your energized and full, at least until the dining hall opens for lunch. There’s nothing more embarrassing than hearing your stomach growl echo throughout a lecture hall, but don’t worry; we’ve got you covered. The best thing about these recipes is that you can enjoy them whenever you’re in need of a little breakfasty goodness—whether the sun’s just coming up or about to go down.

did you

knoW ?

eggs are horrible for your health. a single egg has as much cholesterol  as three servings of beef tenderloin. (all vegan foods are cholesterolfree.) many grocery-store eggs are infected with salmonella, a dangerous  type of bacteria that causes diarrhea and fever in humans. Yuck.

24 |    Peta’s Vegan College Cookbook 

Breakfast/dessert Parfait

P

erfect for those days when you can’t tell where last night ended and today began.

1/2 cup granola 1 (6-ounce) container vegan yogurt (vanilla or fruitflavored) 1 banana, sliced 1/4 cup sliced strawberries or raspberries

In a tall glass, layer all the ingredients, sand-art style. Makes 1 serving.

Breakfast    |  

Mediterranean Muesli

H

ard to pronounce, but easy to make. Give it a shot!

1 cup rolled oats 1 cup vanilla soy milk or rice milk 1 cup plain vegan yogurt 3 tablespoons chopped dried apricots 3 tablespoons chopped dates

Mix all the ingredients together in a large bowl and refrigerate for 2 hours. Top with your fave type of berries. Makes 1 serving.

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26 |    Peta’s Vegan College Cookbook

“I’m, Like, So Easy!” Blueberry Pancakes

E

asier than dozing off in bio-chem, these tasty babies can be made in a mug, cup bowl, or whatever you have lying

around. (Umm, maybe it’s time to clean your room. Ew.) 2 cups Bisquick (or any other vegan pancake mix) 1 cup soy milk 3 teaspoons egg replacer mixed with 4 tablespoons water 1/2 cup frozen blueberries Maple syrup, to taste (optional) Powdered sugar, to taste (optional) Vegan margarine, to taste (optional)

Mix the first four ingredients together. Pour evenly into two mugs and microwave each for 1 or 2 minutes, until completely cooked. Add maple syrup, powdered sugar, and margarine. Voila! Makes 2 servings.

Breakfast    |   27

Morning in Mexico Scramble

A

ll the great tastes of Mexico in one bite: fun and spicy, like Cabo, and a little rough around the edges, like Tijuana.

1 (16-ounce) package firm tofu, drained and rinsed 2 cups corn tortilla chips 1 teaspoon onion powder 2 cups salsa

Mash tofu and microwave for 4 minutes. Add tortilla chips and onion powder and stir to blend in with tofu. (You can break the chips up a little, if you want.) Cook for about 2 minutes and stir. Add salsa and nuke for another minute, until chips start to soften and salsa is heated through. Makes 3 servings.

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Too-Late-to-Go-to-theDining-Hall Tofu Mash

M

issed the breakfast hours at the dining hall? Never fear —tofu is here!

1 (16-ounce) package extra-firm tofu, drained and crumbled 1 slice vegan cheese 1 (7-ounce) can chopped tomatoes, drained 1 tablespoon mustard 2 teaspoons soy sauce Salt and pepper, to taste

Mix everything together and nuke for 2 minutes. Makes 3 servings.

Breakfast    |   29

Freshman Frittata

S

o easy, a freshman could make it! Just kidding…

2 cups frozen hashbrown potatoes 1/2 cup shredded carrot

1/4 cup egg replacer mixed with 1 cup water

(can be bought pre-

1/2 cup soy milk

shredded)

1 teaspoon mustard

1 teaspoon onion powder

1 dash hot sauce

2 tablespoons vegan

1 cup vegan bacon bits

margarine Salt and pepper, to taste

1/2 cup shredded vegan cheddar cheese

In a large bowl, mix together the hash browns, carrots, onion powder, and margarine. Cover and nuke for 5 minutes, stirring once or twice. Season with salt and pepper. In another bowl, mix together the egg replacer, soy milk, mustard, and hot sauce. Stir in the bacon bits and pour the egg-replacer mixture over the hashbrown mixture. Stir everything together. Cover and nuke for 3 minutes. Give it a good stir, then nuke for another 5 minutes. If your microwave does not have a turntable, rotate the dish two or three times during the cooking process. Sprinkle the cheese on top, cover, and microwave for another minute, or until the cheese has melted. Makes 2 servings.

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Fruit Skewer With “Yogurt” Sauce

B

ecause all food should be on a stick.

1/2 cup strawberry vegan yogurt 1 teaspoon agave nectar (you can find it at your local grocery store, next to the honey) 1/4 teaspoon grated nutmeg 2 teaspoons lemon juice (you can buy a squirt bottle of lemon juice to use instead of fresh, if it’s easier—it certainly keeps better!) 1 (16-ounce) plastic tub of pre-cut fruit of your choice 4 wooden skewers

Combine the yogurt, agave nectar, nutmeg, and lemon juice. Set aside. Thread the fruit on the skewers. Serve with the yogurt sauce for dipping. Makes 1 serving.

Breakfast    |  

Greek Nomelette

G

o Greek without the hazing (or the yolks) with our eggfree “omelette.”

1 cup vegan pancake mix 1/2 cup soy milk 1 1/2 teaspoons egg replacer mixed with 2 tablespoons water 1/4 cup tofu, drained and cubed 8–10 kalamata olives, pitted 1/4 cup frozen spinach, thawed 1 teaspoon garlic powder

In a small bowl, mix together the pancake mix, soy milk, and egg replacer/water mixture. Stir until blended. Add the tofu, olives, spinach, and garlic powder. Microwave for 2 minutes, or until solid. Makes 1 serving.

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Toasty Sausage Surprise

T

he surprise? Your omni friends will never know this isn’t real sausage.

1 (14-ounce) tube veggie sausage, crumbled 2 cups soy milk 2 tablespoons vegan margarine Salt and pepper, to taste 1/4 cup flour 6 slices of bread, toasted

Mix together the sausage, soy milk, margarine, and salt and pepper in a bowl. Heat for 3 minutes, then add a dash of flour while stirring. Heat for an additional 2 minutes. Repeat this flour-adding process until the mixture is thick. Place toast on plates and top with the sausage mixture. Makes 3 servings.

Breakfast    |  

Crumb Bum Breakfast Cobbler

A

nutritious fruit-filled breakfast. Fill in that patchy peach fuzz with a manly granola goatee.

1 (16-ounce) can sliced peaches, drained 1 (15-ounce) can pear halves, drained and sliced 1/3 cup orange juice (optional) 1 1/2 cups low-fat granola cereal

Place the peaches, pears, and orange juice in a bowl. Top with the granola. Nuke for 5 minutes, then remove from the microwave and let stand for 2 minutes before serving. Makes 4 servings.

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The Morning-After Scramble

A

fter you’re done scrambling to figure out what, exactly, in the hell you did last night, whip up a batch of this eggless

scramble, sit down, and try to remember where you were and why you’re missing a shoe. 8 ounces salsa 1 (16-ounce) package extra-firm tofu, mashed Salt, pepper, and garlic powder, to taste 1/3 cup soy milk 1/4 cup nutritional yeast

Drain most of the liquid from the salsa, mix in a bowl with the tofu, and nuke for about 1 minute, or until heated through. Add salt, pepper, and garlic powder. Mix the soy milk and nutritional yeast together in a cup until thick and creamy, then add to the tofu mixture. Nuke for about 2 minutes or until hot, stopping and stirring halfway through. Eat with toast, potatoes, or a faux meat of some kind. Makes 1 serving.

Breakfast    |  

Butt Ugly Sticky Buns

W

hen plated, they look like a bunch of muddy guys mooning you, but try not to let that turn you off. They’re

delicious, we promise. 1/3 cup firmly packed dark brown sugar 3 tablespoons vegan margarine 1 tablespoon water 1/3 cup chopped nuts (optional) 1 (8-ounce) can refrigerated vegan biscuits

Combine the brown sugar, margarine, and water in an 8-inch round microwave-safe dish.  Nuke, uncovered, for 2 minutes, or until the margarine melts.  Stir, then spread evenly across the bottom of the dish, covering the entire surface.  Sprinkle with nuts (if you are using them), and then place the biscuits on top. Nuke on medium heat for 4 to 5 minutes, or until the biscuits are firm and no longer doughy. Let stand for 2 minutes and then dump onto a plate, upside down. Makes 4 servings.

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Not-Just-for-Hippies Granola

Y

ou don’t have to be crunchy to like this crunchy breakfast!

1/2 cup vegan granola 3 tablespoons raisins or chopped dates (optional) 1 tablespoon almonds or nut of choice (optional) 1 (6-ounce) container soy yogurt (your fave flavor)

Mix everything together and eat. Makes 1 serving.

Breakfast    |  

Brainy Bac’n Cheese Toast

S

tart your morning—okay, afternoon—off right with a gooey breakfast that’ll keep you going through that 3

o’clock class. 2 slices bread, toasted 8 cherry tomatoes, halved 4 tablespoons vegan bacon bits 2 slices vegan cheddar cheese

Top one slice of bread with tomatoes, bacon bits, and cheese. Microwave for 2 minutes or until cheese is melted, and top with the remaining slice of bread. Makes 1 serving.

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Hangover Helper

O

nce you can stand to see the light in the refrigerator, start undoing last night’s damage by munching on this yummy

breakfast bagel. 2 tablespoons vegan mayonnaise Salt, pepper, and onion powder, to taste 8 vegan chicken strips, thawed 2 slices vegan cheese 1 bagel, sliced in half

Mix the mayo with a little salt, pepper, and onion powder and set aside. Put the chicken strips on a plate, top with the cheese slices, and nuke for 1 minute. Meanwhile, toast the bagel. Spread the seasoned mayo on both halves of the bagel and place the chicken on one half. Put bagel halves together and eat. Makes 1 serving.

Breakfast    |   39

Sunday Morning “Sausage” in a Blanket

W

hen Saturday night has left you semi-conscious, barely a biped and unable to even use a can opener, quietly put

together these easy ingredients, eat, enjoy, and then crawl back under the covers. 2 vegan sausages 1 (8-ounce) can vegan crescent rolls

Cut each sausage in half, and then cut each half lengthwise. Wrap the crescent dough around each piece. Pop in the microwave for 10 minutes or until the dough is fluffy. Makes 2 servings.

40 |    Peta’s Vegan College Cookbook

Broke-Ass Cinnamon Rolls

F

lat broke? Make your dough go further with this cheap and tasty pastry.

1 slice white bread Vegan margarine, to taste Cinnamon, to taste Sugar, to taste

Cut the crust off the bread. Flatten the bread with a can or a rolling pin and spread it with the margarine. Sprinkle with cinnamon and sugar. Roll up like a burrito and cut into minirolls (or just leave it as a burrito, if that sounds good or you’re in a hurry). Microwave for 15 seconds, or until margarine is melted. Makes 1 serving.

Breakfast    |   41

booty shakin’ bagel

T

here is nothing better than a bagel—especially after a long night of dancin’!

2 tablespoons vegan cream cheese 2 tablespoons jelly (your fave flavor) 1 bagel, sliced in half

Spread the cream cheese on half the bagel and the jam on the other half. Smoosh together and eat. Makes 1 serving.

42 |    Peta’s Vegan College Cookbook

No-Need-to-Visit-a-Dinerfor-Hash-Browns Casserole

A

s fun as it is to walk two miles to suck down some weak coffee and scarf some greasy potatoes, this dish requires a

lot less effort and tastes better too. 1/2 cup nutritional yeast 1/2 cup soy milk 1 tablespoon olive oil 1 teaspoon garlic powder Salt and pepper, to taste Olive oil, for coating 1 (20-ounce) bag shredded potatoes (can also use hashbrown-style potatoes), thawed 1 (12-ounce) bag veggie burger crumbles, thawed 1 (10-ounce) bag frozen broccoli florets, thawed Hot sauce (optional)

Mix the nutritional yeast, soy milk, olive oil, garlic powder, salt, and pepper together to create the cheesy sauce. Set aside. Take a microwave-safe container, lightly coat it with olive oil, and layer the potatoes on the bottom. Then, add the crumbles and top with the broccoli, cheese sauce, and hot sauce, if using. Microwave on high for 5 minutes or until everything is hot. Makes 4 servings.

sandWiChes

S

andwiches are the most amazing food in the world. That’s a fact, not opinion: seriously, who doesn’t like sandwiches?

They’re customizable, portable, filling, and yummy—not to mention easy to make. Whether you like to pile on the fake meat, load up on veggies, smother your bread with hummus, or tackle all three at once, we’ve got the sandwich for you. And if you want to make one for us while you’re at it, well, let’s just say we wouldn’t hate you for it.

did you

knoW ?

Fruits and vegetables, also known as “plant foods,” have been shown  to  have  “chemopreventive”  properties.  the  risk  of  lung  cancer  in  heavy smokers has been shown to be reduced in populations that eat  generous amounts of plant foods. 

44 |    Peta’s Vegan College Cookbook

Greek Week Pita

A

safe and tasty alternative to chugging beer from the top of a human pyramid.

3 ounces vegan cream cheese, softened to room temperature 1 tablespoon vegan sour cream 1/2 teaspoon dried parsley (optional) 1 pita, sliced in half 1–2 leaves lettuce 2–3 cherry tomatoes, halved Chopped black olives, to taste

Mix together the cream cheese, sour cream, and optional parsley. Stuff into each side of the pita, then add the rest of the ingredients to the pita. Makes 1 serving.

Sandwiches    |   45

Sloppy Joels

J

ust as “meaty” as the original Joes, except…well, there’s no meat.

1 (15.5-ounce) can sloppy joe sauce (Manwich brand is vegan; watch out for anchovies in the Worcestershire sauce in some brands) 1 (12-ounce) bag veggie burger crumbles 4 buns Pickle slices (optional)

Combine the sauce and crumbles in a microwave-safe bowl. Nuke for 2 minutes, or until hot. Place on the buns along with pickle slices (if you like pickles), and serve. Makes 4 servings.

46 |    Peta’s Vegan College Cookbook

Late-Night Sloppy Moes

I

t’s been a long day, and you’ve got at least another hour’s worth of studying ahead. Take a short break and get a little

messy—you deserve it. 1 1/2 cups veggie burger crumbles 1 teaspoon onion powder 2 1/2 cups tomato puree Pepper, to taste 1 tablespoon soy sauce 1 1/2 tablespoons mustard 1 tablespoon sugar 1 (4-ounce) can green chiles 4 buns

Nuke the crumbles in a bowl until warm. Mix in the rest of the ingredients (except the buns) and heat for 3 minutes. Scoop onto the buns and eat. Makes 4 servings.

Sandwiches    |   47

Upper-Crust Finger Sandwiches

W

hen the family visits, serve ’em these sandwiches. They’ll be so impressed by how well you’re getting along on

your own. Your ’rents might even overlook that towering heap of dirty clothes in the corner. 3 (8-ounce) containers vegan cream cheese, softened 1 tablespoon chives 1 (4-ounce) jar sliced green olives, drained 2 tablespoon Dijon mustard 2 loaves sliced, firm bread (white, wheat, rye, or pumpernickel work best) 1 trip to your local salad bar to pick up a cup of sliced cucumbers 1 (5.5-ounce) package faux lunch meat slices (try faux salami, pepperoni, or ham)

To make three different sandwich fillings, mix one container of cream cheese with the chives, mix another with the olives, and mix the third with the mustard, all in separate bowls. To make cucumber sandwiches, spread a thin layer of the cream cheese and chive mixture onto a slice of bread and top with cucumber slices. To make olive sandwiches, spread the cream cheese and olive mixture onto a slice of bread. To make meat sandwiches, spread a thin layer of the cream cheese and mustard mixture

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onto a slice of bread and top with a slice of lunch meat. Top each sandwich with another slice of bread and cut each sandwich into quarters. Pile the finger sandwiches onto a plate, cover with plastic wrap, and chill in the fridge briefly before serving. Makes 8 servings.

Sandwiches    |   49

Chick-un Parm Sammich

W

arning: Sammich may spontaneously disappear if left unattended with roommate.

1 vegan chicken patty 2 slices whole-wheat bread 2 tablespoons marinara sauce 1 slice vegan mozzarella cheese

Microwave the chicken patty according to directions on the box. Then microwave the marinara sauce for 30 seconds, or until warm. Place the chicken patty on one slice of bread and top with the marinara sauce and cheese. Add the other slice of bread and eat. Makes 1 serving.

note: If you’re making this to-go, wrap it up in foil. It will keep the sammich warm until you’re ready to eat!

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Hearty Hummus Sandwich

A

hearty, rustic sandwich fit for a king—or the captain of the football team.

Hummus, to taste 2 slices thick-crusted sourdough bread 1–2 leaves lettuce 3–4 cherry tomatoes, halved

Spread the desired amount of hummus on both slices of the bread. Place the lettuce and tomatoes on one piece of the bread, then top with the other piece. Makes 1 serving.

Sandwiches    |  

Cram Sandwich

S

tuff this tasty sandwich in your cake hole so you can go back to stuffing your brain with useless facts and figures.

2 tablespoons vegan mayonnaise 3 slices vegan whole-wheat bread, toasted 6 slices vegan turkey deli slices 6–8 cherry tomatoes, halved 2 tablespoons vegan bacon bits 2 large lettuce leaves

Spread mayo on one side of each slice of toast. Place one slice on a plate, mayo side up, and top with half of the turkey, cherry tomatoes, bacon bits, and lettuce. Add another slice of bread, mayo side up, and top with the remaining turkey, tomatoes, bacon bits, and lettuce. Add the third slice of bread, mayo side down this time, and squish the sandwich down so you can eat it! Makes 1 serving.

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Salad-Bagel

W

ho says eating bagels will make your middle look like a doughnut? This healthy bagel sandwich has more

foliage in it than the school’s greenhouse. Vegan margarine, to taste 1 sesame bagel, sliced in half Your favorite veggies from the local salad bar 1 tablespoon zesty Italian salad dressing 1/4 cup shredded vegan mozzarella cheese

Spread margarine on the bagel halves and set aside. Toss the veggies in a bowl, add the salad dressing, and mix thoroughly. Scoop the mixture onto one bagel slice, sprinkle with the cheese, and top with the other half of the bagel. Makes 1 serving.

Sandwiches    |  

Aspara-stuffed Parm Sandwich

T

he fanciest thing you’ll ever brown bag to lunch, this savory and satisfying sandwich is guaranteed to get rid

of those work-study-slave-wage-job blues in just one bite. 1 (10-ounce) package frozen cut asparagus 2 slices bread 1/2 teaspoon vegan margarine 2 tablespoons vegan mayonnaise 2 teaspoons nutritional yeast Pepper, to taste 1–2 leaves lettuce

Nuke the asparagus until warm, 2 to 3 minutes. Spread one side of each bread slice with 1/4 teaspoon margarine and 1 tablespoon mayonnaise. Add some asparagus and sprinkle with nutritional yeast and pepper. Add lettuce and smoosh the two pieces of bread together. Makes 1 serving.

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GPA Booster

T

hey say veggies are brain food. Well, if that’s true, this tasty wrap will help you pass chemistry faster than

hooking up with your TA. 2 tablespoons hummus 1 (10-inch) flour tortilla 1/4 cup shredded lettuce 1 tablespoon alfalfa sprouts 3–4 cherry tomatoes, halved Diced cucumbers, to taste (go to your local salad bar and grab them pre-cut) Salt and pepper, to taste

Spread the hummus on the tortilla. Dump the remaining ingredients onto the wrap, roll up like a burrito, and enjoy! Makes 1 serving.

Sandwiches    |  

Meatball Anti-Hero

J

ust like the one you used to get at your local sub shop, but rest assured: there’s no mystery meat in this hearty version.

4 vegan meatless meatballs, frozen 2 tablespoons spaghetti sauce 1 hoagie roll, split lengthwise 2 slices vegan mozzarella cheese

Place the meatballs in a microwave-safe dish and heat until hot, about 45 seconds. Remove from the microwave, add the spaghetti sauce, cover, and return to the microwave. Heat for another 2 minutes, or until bubbly. Spoon the meatballs and sauce onto the bread and top with the cheese. Microwave until the cheese melts, about 30 seconds. Makes 1 serving.

note: If you have a toaster oven, you can skip the microwave and toast the whole mess until the cheese is melted.

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Token Boca LT

Y

ou didn’t think we’d make a vegan cookbook without throwing at least one veggie burger recipe in here, did you?

1 Boca burger 2 slices whole-wheat bread Vegan mayo, to taste Ketchup, to taste Few pieces lettuce 4 cherry tomatoes, halved

Heat the Boca burger in the microwave according to the directions on the box, and toast the bread. Spread mayo and ketchup on one slice of bread, add lettuce and tomato, and top with the burger and other slice of bread. Makes 1 serving.

Sandwiches    |  

Tailgatin’ Tofu Reuben

H

ave you been tailgating lately? Uh huh…break out the body paint and show ’em what you’re made of with this

stackable (shirts optional) sandwich. 1 (16-ounce) package extra-firm tofu, drained and squeezed to remove excess water (reserve the water) Sauerkraut, to taste Nutritional yeast, to taste Mustard, to taste 2 slices rye bread, toasted

Cut a couple of very thin slices off the block of tofu. Set aside. (Place the remaining tofu back in the water, and save and refrigerate for another recipe.) Spread some mustard on one of the pieces of toast and top with the tofu slices. Add some sauerkraut and sprinkle with nutritional yeast. Top with the other piece of toast and eat. Makes 1 serving.

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Sham and Cheez

M

ake your classmates jealous as you roll into class, homemade sham-and-cheez deliciousness in hand. You’ll have

them drooling over vegan food in no time! 1 cup vegan pancake mix 1/2 cup soy milk 1 1/2 teaspoons egg replacer mixed with 2 tablespoons water 4 slices vegan ham, torn into pieces 1/2 cup shredded vegan cheese Mustard, for dipping

In a small bowl, mix together the pancake mix, soy milk, and egg replacer/water mixture. Stir until blended. Add the ham and cheese. Microwave for 2 minutes, or until solid. Pry out of the bowl and dip into mustard. Makes 1 serving.

Sandwiches    |   59

The Hangover “Ham”wich

F

igure out where you’re at, find your way home, vow to never drink again, fix this easy breakfast for a late lunch,

have a drink. Repeat. 4 slices vegan ham 2 slices vegan cheese 1 pita, sliced in half

Stuff the ham and cheese in the pita and nuke for 45 seconds. Makes 1 serving.

60 |    Peta’s Vegan College Cookbook

“Don’t Be a Chump” Chickpea Sandwich

S

eriously. You heard us.

1/2 (15-ounce) can of chickpeas, mashed with a fork Italian dressing, to taste 2 slices bread 1/4 cup shredded carrots 4 cherry tomatoes, halved

Mix the chickpeas with some Italian dressing and spread on one slice of bread. Top with the shredded carrots, the tomatoes, and add the other slice of bread. Makes 1 serving.

Sandwiches    |   61

Poultrygeist Pita

S

cary good and gone before your eyes.

8 vegan chicken strips, heated in the microwave for 1 minute (or until heated through) 1 (15-ounce) can mixed vegetables, drained 2 tablespoons vegan mayonnaise Salt and pepper, to taste 1 pita, sliced in half 1–2 leaves lettuce

Tear the chicken strips into pieces. Put in a bowl and add the veggies, mayo, salt, and pepper. Stir together. Stuff in the pita along with some lettuce. Makes 1 serving.

62 |    Peta’s Vegan College Cookbook

Holy ’Mole Sandwich

W

hoever said condiment sandwiches aren’t food clearly never had this guac masterpiece.

2 tablespoons store-bought guacamole (or use our recipe listed on page 218) 2 slices whole-wheat bread 2 cherry tomatoes, halved 1/4 cup shredded lettuce

Spread the guac on one of the slices of bread. Top with the lettuce and the tomatoes. Place the other slice of bread on top and eat. Makes 1 serving.

Sandwiches    |   63

Lazy Person’s Grilled Cheeze

I

t’s 3 a.m. the night before your history final and you are starving. Lazy Person’s Grilled Cheeze to the rescue!

2 slices vegan cheese 2 slices bread, toasted Pickle slices (optional)

Place the slices of cheese between the two slices of bread. Put on a plate and toss in the microwave. Heat on high for 30 seconds, or until the cheese is melted. Open the sandwich and insert the pickle slices, if using. Close the sandwich and chow down. Makes 1 serving.

64 |    Peta’s Vegan College Cookbook

Rachel

D

id you know that a vegetarian Reuben sandwich is sometimes called a “Rachel?” It’s true—Wikipedia says so.

Come on, don’t act like you didn’t use Wikipedia to write your entire research paper last week. 4 slices vegan bacon 2 slices vegan whole-wheat rye bread, toasted 2 slices vegan cheese 1/4 cup drained sauerkraut 2 tablespoons your favorite vegan salad dressing

Microwave the bacon according to the package instructions, or until hot. Place on the bread and top with the cheese. Nuke until the cheese is melted. Top with the kraut, dressing, and the other slice of bread and enjoy! Makes 1 serving.

Sandwiches    |   65

Fake Cheez Steak

T

his yummy, animal-friendly cheez steak is as fake as that quote you fudged for your English paper last week, but

the deliciousness is oh-so-real! 1 tablespoon vegan mayonnaise 1 hoagie roll 1/2 (8-ounce) package vegan steak strips 3 slices vegan cheese Salt and pepper, to taste

Spread the mayonnaise on the roll and set aside. Top the steak strips with the cheese and heat in the microwave until the cheese is melted, about 1 minute. Place on the roll. Sprinkle with salt and pepper and eat. Makes 1 serving.

note: If you have a toaster oven, you can skip the microwave and toast the whole mess until the cheese is melted.

66 |    Peta’s Vegan College Cookbook

Tofu, or Not Tofu, That Is the Sandwich

H

ey, Shakespeare, take a break from pondering existential dilemmas with this yummy sammie that would make even

good ol’ Will’s heart beat in iambic pentameter. 8 ounces tofu, mashed 2 teaspoons onion powder 1 tablespoon roasted sunflower seeds 1 tablespoon vegan mayonnaise 1 tablespoon relish 2 teaspoons mustard 2 teaspoons soy sauce 1/4 teaspoon garlic powder 4 slices toast 2 leaves lettuce 4 cherry tomatoes, halved

Mix the tofu, onion powder, sunflower seeds, mayonnaise, relish, mustard, soy sauce, and garlic powder in a bowl. Spread onto two pieces of toast. Top each with a lettuce leaf and 4 tomato halves, and put remaining bread on top. Makes 2 servings.

Sandwiches    |   67

Scuzz-Free BBQ Tofu

W

hen everything else in your fridge is furry, you can always depend on that block o’ tofu to be as fresh as the

day you bought it last summer. Seriously, your student I.D. will expire before that tofu, so enjoy a BBQ sandwich or two and then clean out your fridge. 1 (16-ounce) package extra-firm tofu, drained and cut in half horizontally 1 cup bottled BBQ sauce 4 sandwich rolls Sandwich fixings (lettuce, tomato, etc.)

Wrap the tofu slices in paper towels and put on a plate. Top with another plate and place a heavy book on top. Refrigerate for an hour or so. Unwrap the tofu, pat dry, and place in a large bowl. Spoon ¾ cup of BBQ sauce over the tofu, cover the bowl, and let marinate overnight. The next day, place the tofu on a plate and nuke for 2 minutes. Cut the tofu into thin slices and place on sandwich rolls with the rest of your sandwich fixings. Spoon barbecue sauce over the sandwich fixings. Makes 4 servings.

sPotlight on: Peanut Butter

P

eanut butter is an extremely versatile food—after all, there aren’t many foods you can use in a sandwich and a dessert. Well, we

guess you could use hummus in a sandwich and a dessert, but we don’t recommend it. Peanut butter is a protein-packed, stick-to-the-roof-ofyour-mouth, delicious culinary device that we’re sure you will love as much as we do. We apologize in advance if you become addicted.

did you

knoW ?

healthy  sources  for  protein  include  whole-wheat  bread,  oatmeal,  beans,  peanuts,  peas,  nuts,  mushrooms,  and  broccoli.  too  much  protein, especially animal protein, can cause people to excrete calcium  through their urine and increase their risk of osteoporosis. too much  protein can also strain the kidneys, leading to kidney disease. Vegans  do not need to combine foods at each meal in order to be sure they’re  getting  “complete  protein.”  grains,  legumes,  vegetables,  nuts,  and  seeds provide all the essential amino acids.

70 |    Peta’s Vegan College Cookbook

Knock-Oats

P

acked with peanutty protein and potassium, this breakfast of champions is a one-two punch of health and deliciousness.

1 package instant vegan oatmeal 1 banana, sliced thin 2 tablespoons peanut butter 1 teaspoon cinnamon

Prepare the oatmeal according to the package instructions. While hot, stir in the banana slices, peanut butter, and cinnamon. Makes 1 serving.

Spotlight on: Peanut Butter    |  

Wicked Good Wafflewich

U

sually when someone is described as sweet, it means that they’re ugly. No difference here. Super sweet, this

wicked weird-looking PB-and-chocolate-chip monstrosity is fugly but fabulous. 2 vegan waffles, toasted Vegan chocolate chips, to taste Peanut butter, to taste Maple syrup, to taste

Smear peanut butter on both waffles and then sprinkle them with the desired amount of chocolate chips. Nuke for about 10 seconds. Smash the waffles together and top it all off with some maple syrup. Makes 1 serving.

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one-handed Breakfast wraP

A

one-handed breakfast leaves the other hand free to hold your BlackBerry, iPod, or other stuff you might be

carrying on your way to class. 2 tablespoons crunchy peanut butter 1 (10-inch) whole-grain flour tortilla 1 banana, sliced 1/2 apple, thinly sliced 2 tablespoons raisins

Spread the peanut butter on the tortilla. Layer the remaining ingredients on top. Roll tightly and eat. Makes 1 serving.

sPotlight on: Peanut butter    |  

PortaBle PB&J

W

ith this drip-resistant PB&J, you won’t have to take valuable time away from stalking people online writing

your English paper to eat. Pita, split in half 3 tablespoons peanut butter 3 tablespoons strawberry jam 1 banana, sliced

Spread the inside of the pita halves with the peanut butter and jam. Stuff with the banana slices and eat. Makes 1 serving.

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PB and Banana Sammie

D

ecadent and filling, this is the reason Elvis kept splitting his jumpsuits.

2 tablespoons peanut butter 2 slices bread, toasted 1 banana, sliced

Spread the peanut butter on one slice of the bread. Put banana slices on top and cover with the other slice of bread. Makes 1 serving.

Spotlight on: Peanut Butter    |  

The Nut Job Salad

A

crazy combo of nutty ingredients: This salad is more mixed-up than your ex, but a lot healthier for you.

1 cup Italian dressing 1/4 cup peanut butter (creamy or chunky) 1 (16-ounce) bag lettuce Croutons, to taste (page 250) Sunflower seeds or chopped peanuts, to taste

In a small bowl, gradually stir the dressing into the peanut butter. Toss the lettuce, croutons, and sunflower seeds or peanuts together in another bowl to make the salad. Place the salad in individual bowls and top with peanut butter dressing. Makes 2 servings.

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Super Quickie Peanut Sauce

L

ike most things this good, no matter how hard you try to make it last, you’re done way too soon.

3 tablespoons peanut butter 5 tablespoons hot water 2 teaspoons lemon juice 2 tablespoons soy sauce 1 teaspoon chili-garlic sauce

Combine the peanut butter, water, lemon juice, soy sauce, and chili-garlic sauce in a medium-sized bowl and stir until combined. (Add more water if you want a thinner consistency.) Nuke for 30 seconds. Serve over steamed veggies and fried or steamed tofu, or use as a dipping sauce for veggies and tofu. Makes 2 servings.

Spotlight on: Peanut Butter    |   77

Bunny Butter Spread

R

abbit food never tasted so good.

1/4 cup grated carrots from the salad bar 2 tablespoons chunky peanut butter 1 tablespoon raisins 1 tablespoon orange juice

Stir together and serve on bread or with crackers. Makes 8 servings.

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|    Peta’s Vegan College Cookbook

Thai Takeout (Hold the Takeout)

T

oo busy with studying to make it to dinner? Thai-dy up your notes while you nosh on this delish meal-in-a-bowl.

1 cup rice 2 tablespoons peanut butter 1 teaspoon soy sauce

Cook the rice according to the directions on the package. Add the peanut butter and soy sauce, making sure that each grain of rice is coated. Clump together with your hands and eat! Makes 1 serving.

Spotlight on: Peanut Butter    |   79

PBR Crispy Treats

N

o, not the cheap beer. You could pair that with this tasty treat, but we recommend a tall, frosty glass of soy milk.

1 cup light corn syrup 1 cup sugar 1 cup smooth peanut butter 6 cups puffed rice cereal Olive oil or vegan margarine, for greasing

Mix the corn syrup, sugar, and peanut butter in a container that can be microwaved. Heat slowly until the sugar dissolves, stirring every minute or so. Remove from microwave and stir the cereal in right away. Spread into a greased pan, and chill until firm. Cut and eat! Makes 4 servings.

80 |    Peta’s Vegan College Cookbook

Finals Week Fudge

I

t’s delicious, but it won’t get you an A on your calculus exam.

3/4 cup vegan margarine 1 cup peanut butter 1 3/4 cups powdered sugar Olive oil or vegan margarine, for greasing

Put the margarine in a bowl and nuke for 30 seconds, or until mostly melted. Stir in the peanut butter right away, while the bowl and margarine are still warm. Add the powdered sugar a little bit at a time, mixing well. Pour into a greased 9 × 9-inch pan and put in the fridge for at least 30 minutes. Cut into squares and serve. Makes 4 servings.

Spotlight on: Peanut Butter    |  

PB Bombs

T

ake one every hour to relieve symptoms of bombed tests. Warning: Will not get you through medical school.

1 cup vegan margarine 3 1/2 cups powdered sugar 2 cups graham cracker crumbs 3/4 cup peanut butter

Melt the margarine in the microwave—about 90 seconds— then mix everything together in a big bowl. Using your hands, roll the dough into golf ball–sized cookies. Chill in the fridge before serving. Makes 4 servings.

81

82

|    Peta’s Vegan College Cookbook

Frozen Frat Balls

S

o good, they’ll make you give hazing another shot.

1 (28-ounce) jar creamy peanut butter 3 cups powdered sugar 1 bag chocolate chips

Using your hands (c’mon, it’s fun!), thoroughly smoosh the peanut butter and the powdered sugar together in a bowl, forming a dough. Roll 1-inch balls with the dough and place on a cookie sheet that’s been covered with parchment or wax paper. Freeze for at least an hour. Remove from the freezer and set aside. Put the chocolate chips in a bowl and nuke for 1 minute. Stir. Heat for another 30 seconds, if necessary, and stir until smooth. Spoon onto the peanut-butter balls and freeze for at least an hour. Store in a cool, dry place. Makes 4 servings.

Spotlight on: Peanut Butter    |   83

ants on a blog

A

quick and healthy snack for all you die-hard bloggers too busy typing away to make a meal.

2 stalks celery, cut into sticks 1 small box raisins 4 tablespoons peanut butter

Spread the peanut butter on the celery and top with raisins. Makes 1 serving.

84 |    Peta’s Vegan College Cookbook

dirty hippie trail mix

Y

ou may not be a granola kid, but after eating this amazing snack, you might just enjoy the scent of

patchouli a little more. 1 cup pretzel sticks, broken in half 1 cup raisins 1 cup Nature Valley Crunchy Peanut Butter Granola Bars, crumbled into small pieces 1/2 cup sunflower kernels

Put everything in a gallon-size plastic bag and shake until completely mixed. Makes 4 servings.

Spotlight on: Peanut Butter    |   85

mystery bars

A

re they breakfast? Are they dessert? Who cares?

7 cups of your fave crunchy vegan cereal 1 1/2 cups dried fruits 1 teaspoon cinnamon 3/4 cup brown rice syrup or agave nectar 3/4 cup peanut butter 2 tablespoons vegan margarine

Put the cereal, dried fruits, and cinnamon in a very large bowl and mix together. Put the syrup, peanut butter, and margarine in a large dish and nuke for 45 seconds to 1 minute, until almost melted. Stir till smooth and immediately pour over the cereal mixture, mixing everything together well. Pour into a 9 × 13-inch pan that’s been sprayed with cooking spray. Freeze for at least 2 hours or overnight. Cut into squares and enjoy! Makes 8 servings.

86 |    Peta’s Vegan College Cookbook

o baby

O

baby, I want more! And lucky for you, since they’re homemade, you can eat as many as your little heart desires.

3 1/2 cups O-shaped vegan cereal Handful vegan chocolate chips 1/2 cup maple syrup 1/2 cup peanut butter

Grease a pan and set aside. Put the cereal and chocolate chips in a large bowl and set aside. Put the maple syrup and peanut butter in a dish and nuke for about 30 seconds, until almost melted. Stir until smooth and immediately pour over the cereal mixture, stirring until all the cereal is coated. Press into the greased pan and refrigerate for at least 30 minutes. When cool, cut into squares. Makes 4 servings.

Spotlight on: Peanut Butter    |   87

peanut butter cup pie

C

hock-full of creamy chocolate and peanut butter, you’ll love this vegan “Reese’s” to pieces.

3/4 cup semisweet vegan chocolate chips, melted 2 (10.5-ounce) packages firm silken tofu 3/4 cup peanut butter 1 tablespoon maple syrup 9-inch graham cracker pie shell (most grocery stores have a vegan version) 1 ripe banana, thinly sliced

To melt the chocolate chips, place in a resealable freezer bag and put in the microwave for 1 minute or until the chips are melted. In a blender, puree the tofu, peanut butter, melted chocolate chips, and maple syrup until smooth. Cover the bottom of the pie crust with slices of banana. Pour the tofu mixture over the banana slices and chill for at least 2 hours. Makes 8 servings.

88

|    Peta’s Vegan College Cookbook

wild oats chocolate cookies

S

ow your wild oats and reap some kick-ass cookies.

1/2 cup vegan margarine 1/2 cup soy milk 4 tablespoon cocoa powder 2 cups sugar 1/2 cup peanut butter 3 cups quick oats

Nuke margarine, soy milk, cocoa powder, and sugar in large bowl on high for 3 minutes. Stir and then nuke for 2 more minutes. Remove from heat. Add peanut butter and stir until melted. Add oats and stir. Drop spoonfuls onto plates covered with wax paper. Refrigerate until cool. Makes 8 servings.

Spotlight on: Peanut Butter    |   89

pb&c no-bake cookies

C

ookies you don’t have to slave over a stove for? Yes, please!

2/3 cup maple syrup 1/4 cup vegan shortening 1/4 cup cocoa powder 1/2 cup peanut butter 1 teaspoon cinnamon 2 cups rolled oats

Put the syrup, shortening, and cocoa powder in a bowl and nuke for about 30 seconds. Add peanut butter and nuke for an additional 45 seconds. Stir right away and continue stirring until combined. Add the cinnamon and oats and stir until well combined. Drop onto wax paper and put in the fridge for at least a half an hour before serving. Makes 4 servings.

salads

F

aux meats, sesame seeds, red beans, chickpeas, marinated tofu, nuts, orange segments—anything goes when it comes to these

salads! We make things super-easy for you by letting you in on all the right fixins to make a ridiculously awesome-looking salad that will get all your friends begging you for a bite. A big bowl of one of these numbers can certainly rock your world!

did you

knoW ?

Vegetarianism  is  the  ultimate  weight-loss  diet,  since  vegetarians  are  one-third as likely to be obese as meat-eaters are, and vegans are about  one-tenth as likely to be obese. on average, vegans are 10 to 20 percent  lighter than meat-eaters. 

92 |    Peta’s Vegan College Cookbook

“Open a Can” Bean Salad

I

f you have time to open five cans, well then, your lunch is basically made. You’re welcome.

1 (15-ounce) can black beans 1 (15-ounce) can black-eyed peas 1 (15-ounce) can chickpeas 1 (15.5-ounce) can corn 1 tablespoon chopped chives 1 (14.5-ounce) can diced tomatoes (with peppers and onions is best) 1 (8-ounce) bottle Italian dressing

Put the beans and corn in a large colander and rinse well. Drain most of the liquid from the canned tomatoes. Combine all the ingredients in a large bowl and pour in about half the bottle of dressing (more if you want, to your own taste, but it shouldn’t be soupy). Stir together and serve. Makes 4 servings.

note: It’s even tastier if you let it sit in the fridge and marinate for a couple of hours. This will make a week’s worth of lunches.

Salads    |   93

Leafy Nuggets

A

painless way to get your greens. Kind of like “studying” while watching TV.

1 (16-ounce) bag of pre-washed salad greens 1 (10-ounce) box vegan chicken patties Vegan salad dressing, to taste

Dump the lettuce onto a plate and set aside. Nuke the chicken patties (as many or as few as you would like) until heated through, about a minute for each patty. Cut or tear up the patties and scatter over the lettuce. Toss with your favorite dressing. Enjoy! Makes 2 servings.

94 |    Peta’s Vegan College Cookbook

Lip Smackin’ Thai Veggies

T

he splash of lime will have you puckering up as much as your serial lip-locking suitemate—no lip balm required.

2 cups chopped/sliced mixed veggies from the salad bar (e.g., zucchini, bell peppers, onions) Some bean sprouts from the salad bar 1/2 cup chopped nuts 1 tablespoon lime juice (fresh or from the squirt bottle) 1 tablespoon olive oil 1/2 teaspoon salt

Put everything in a huge bowl and toss together. Crunch away! Makes 1 serving.

salads    |   95

strawBerry field greens forever

F

aux chicken + strawberries = delicious.

6 vegan chicken strips, nuked in the microwave for 1  minute (or until heated through) 1 (16-ounce) bag field greens 1/2 cup sliced strawberries from the salad bar italian dressing, to taste

Tear up the chicken and place in a bowl. Add the other ingredients and toss to coat. Makes 2 servings.

96 |    Peta’s Vegan College Cookbook

Rush Week Greek Salad

A

ll of the fun of going Greek with no bothersome hazing.

1 (16-ounce) package firm tofu, cut into 1-inch cubes Italian dressing, to taste 8–10 cherry tomatoes 1 cup cucumber slices 1/2 cup black Greek olives, pitted 1 (16-ounce) bag lettuce (your choice)

Pour the dressing over the tofu in a large bowl and refrigerate for at least 1 hour. Add the tomatoes, cucumbers, and olives and toss to coat. Serve on the lettuce. Makes 1 serving.

Salads    |   97

In a Pickle Chickpea Salad

R

emember that time you hooked up with your roommate’s ex? This salad is like that—scandalous, yet it makes you

feel oh-so-good! 1 (15-ounce) can chickpeas, drained and rinsed 1 cup celery, finely chopped (don’t forget, salad bars come in handy for these things) 2 teaspoons onion powder 1–2 tablespoons nutritional yeast flakes Dill pickle relish, to taste Salt, to taste Vegan mayonnaise, to taste

Mix all the ingredients, except the mayo, together, mashing the chickpeas slightly as you mix. Once it’s mixed to a soft, spreadable consistency, add the mayo until the salad is as moist as you like. Eat as is, or use on top of crackers or in a sandwich. Makes 2 servings.

98 |    Peta’s Vegan College Cookbook

Skinny Chick Chickpea Salad

I

sn’t it time you ditched the Freshman 15? Now go fill up on this easy, tasty salad!

1 (15-ounce) can chickpeas, drained 1 1/2 cups celery, diced (usually can find on any salad bar) 1/2 cup vegan mayonnaise 2 tablespoons lemon juice (fresh or from the squirter) 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste Pita (optional)

Mix the chickpeas and celery. Add the remaining ingredients and season with salt and pepper. Serve in pita pockets or as an individual salad. Makes 2 servings.

Salads    |   99

Spicy Watermelon Salad

Y

ou know what they say: You are what you eat. This salad will show people that you’re not just sweet, you

have a bit of an edge, too. 4 cups cubed watermelon 1 large cucumber, peeled and cubed 1/2 (4-ounce) can minced jalapeños 2 tablespoons white vinegar 2 tablespoons lime juice (fresh or from the squirt bottle) Salt, to taste

Combine all the ingredients in a large bowl. Gently toss to coat. Chill for at least 1 hour and serve cold. Makes 2 servings.

100 |    Peta’s Vegan College Cookbook 

fruit salad on the fly

2

fruits + 2 minutes = 2 delicious 2 share.

1 orange, peeled 4 strawberries, washed 1 tablespoon lime juice (fresh or from squirt bottle)

Cut the orange and the strawberries into bite-sized pieces. Place in a bowl. Sprinkle with the lime juice and stir to combine. Enjoy! Makes 1 serving.

Salads    |   101

Cuke-Chick Salad

C

hickpeas and cucumbers make a much better duo than you and your last lab partner.

2 cucumbers, sliced 1/2 (15-ounce) can chickpeas 1 teaspoon onion powder 1/4 cup distilled vinegar salt and pepper, to taste

Put the cucumbers and chickpeas in a bowl. Add the onion powder and vinegar and stir everything together. Makes 2 servings.

102 |    Peta’s Vegan College Cookbook

“Goes Both Ways” Chick Salad

A

ll we’re saying is that this versatile salad is just as happy in a pita pocket as it is on a bed of lettuce leaves. Get your

mind out of the gutter! 1 (8-ounce) package vegan chicken, shredded or diced 3 teaspoons dill-pickle relish 1 cup vegan mayonnaise 1 teaspoon black pepper 1 teaspoon garlic powder Salt, to taste

Mix the chicken and dill-pickle relish together in a bowl. Add the mayo and mix. Add the seasonings and mix again. Serve on a salad, in a pita pocket, etc. Makes 2 servings.

Salads    |   103

Exclamation Point Eggless Salad

T

here are no periods in this salad. Chicken periods…also known as eggs. Yeah, we’d rather eat tofu, too.

1 (16-ounce) package extra-firm tofu, pressed and diced 1 1/4 cups vegan mayonnaise 1 cup nutritional yeast 1 teaspoon salt 1 teaspoon pepper Mustard, to taste

Mix all the ingredients together in a bowl. Serve with pita wedges, on a sandwich, etc. Makes 2 servings.

104 |    Peta’s Vegan College Cookbook

Slice of Life Chef Salad

C

hef salads are usually big plates of dead things with a little lettuce. We guarantee that our version is death-free.

1 (16-ounce) bag salad greens 4 slices vegan ham 2 slices vegan turkey 10 cherry tomatoes 1/2 cup vegan cheddar cheese, shredded or cubed 1/4 cup vegan bacon bits Vegan salad dressing, to taste

Place all the dry ingredients into a large bowl and toss together. Add dressing and toss again. Enjoy! Makes 2 servings.

Salads    |   105

Nuke-lear Meltdown Chili Taco Salad

S

o named because you nuke it…and it melts. Shut up—this is damn delicious, and you know it.

1 (15-ounce) can chili beans in sauce 1 (12-ounce) bag veggie burger crumbles 4 slices vegan cheddar cheese Tortilla chips 1 bag shredded lettuce 1/2 cup salsa Jalapeños, to taste

Place the beans and the veggie burger crumbles in a large bowl. Nuke for 3 minutes. Top with the cheese and nuke for another 30 seconds, or until melted. Place some tortilla chips on two plates. Top each plate of chips with half the chili mixture, then top with lettuce, salsa, and jalapeños. Makes 2 servings.

106 |    Peta’s Vegan College Cookbook

Corny Salad

T

his salad is corny in the filled-with-corn-deliciousness kinda sense—not in the embarrassing-joke-Dad-tells-to-

your-friends kinda sense. 3 tablespoons olive oil 2 teaspoons lime juice (fresh or from bottle) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup peeled, chopped cucumber

Mix together the olive oil, lime juice, sugar, salt, and pepper in a large bowl. Add the corn, tomatoes, and cucumber and stir until fully combined. Makes 2 servings.

Salads    |   107

Ultimate Frisbee Fruit Salad

E

njoy this fruity pick-me-up after you wash the mud off your face.

1 (16-ounce) plastic tub of pre-cut fruit of your choice 1/2 bunch of red seedless grapes 1 (20-ounce) can diced pineapple, drained 2 (6-ounce) containers vegan yogurt

Mix together and enjoy! Makes 2 servings.

108 |    Peta’s Vegan College Cookbook

Midterm Macaroni Salad

J

ust what you need to keep you focused and restore your sanity when your eyes start to blur and you can’t stop

mumbling about the 500 pages you have left to read before your midterm tomorrow. 1 (16-ounce) box macaroni 2 heaping teaspoons Dijon mustard 1 1/2 cups vegan mayonnaise 1/2 (10-ounce) bag shredded carrots 1/2 cup peas, nuked 1/4 cup chopped chives Salt, to taste

Place the macaroni in a 64-ounce container and pour in water until macaroni is completely submerged (about 3/4 of the way full). Microwave on high for 5 minutes, stir, and repeat until macaroni is tender, generally about 10 to 12 minutes. While the macaroni is heating up, mix the mustard and mayonnaise together and add salt as needed. Drain all the water from the macaroni, and then add the carrots, peas, and chives to the macaroni. Top with the mayo/mustard sauce. Mix until well coated and refrigerate until ready to serve. Makes 4 servings.

Salads    |   109

Chick Flick Salad

G

uys, invite your girlfriend over and eat this Italian salad while watching a romantic comedy, and we guarantee

she’ll be all over you like…er…salad dressing on a salad? 1 (8-ounce) bag vegan chicken or steak strips 1 bag lettuce 1 (10-ounce) bag shredded carrots 10 cherry tomatoes 1 tablespoon lemon juice (fresh or from a squirt bottle) 2 tablespoons olive oil Salt and pepper, to taste

Nuke the meat for about 2 minutes, or until hot. Set aside. Mix all the veggies together in a large bowl and add the lemon juice, olive oil, salt, and pepper. Toss the salad until the veggies are well coated. Top with the meat and serve. Makes 2 servings.

110 |    Peta’s Vegan College Cookbook

Fakin’ Bacon ’n Orange Spinach Salad

M

ake a five-star salad in less than 5 minutes.

1 bag fresh spinach (about 6 cups of leaves) 1 orange, peeled and sliced into thin rounds 1 tablespoon sesame seeds 2 tablespoons seasoned rice vinegar 1 tablespoon orange juice concentrate 1 tablespoon water 1 tablespoon vegan bacon bits

Wash the spinach leaves and dry with paper towels. Place in a bowl along with the orange slices. Put the sesame seeds in a blender and grind into a powder. Add the vinegar, orange juice concentrate, and water into the blender and blend to mix. Pour over the salad and add the bacon bits. Toss before serving. Makes 2 servings.

Salads    |   111

Field of Greens

E

ven easier than falling asleep in Statistics.

Field greens (about half a box or bag, or 1/2 pound) 1 (15-ounce) can chickpeas, drained and rinsed 1/2 cup sunflower seeds 1 cucumber, peeled and chopped (can use slices from the salad bar) 1/2 (10-ounce) bag of shredded carrots

Mix everything together and top with your favorite salad dressing. Makes 2 servings.

112 |    Peta’s Vegan College Cookbook

Black Bean and Corn Salad (extended dance mix)

I

f your taste buds wanna dance, here’s the extended mix.

1/4 cup balsamic vinegar 2 tablespoons vegetable oil 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon pepper 1 (15-ounce) can black beans, drained and rinsed 1 (8.75-ounce) can corn, drained 1 (15-ounce) can diced tomatoes with chiles 1 teaspoon chives Hot sauce, to taste

Mix all of the ingredients together and chill before serving. Makes 2 servings.

note: This also makes an excellent dip served with tortilla chips.

Salads    |   113

Black Bean and Corn Salad (salsa remix)

O

K, this mix is dedicated to all you salsa lovers out there.

1 (15-ounce) can black beans, drained and rinsed 1 (8.75-ounce) can corn, drained 6 tablespoons lime juice (fresh or from a squirt bottle) 5 tablespoons olive oil 1 tablespoon chives 1/2 cup salsa Salt and pepper, to taste

Mix everything together. Cover and let chill in the fridge before serving. Makes 2 servings.

114 |    Peta’s Vegan College Cookbook

Saffi’s Chick Salad

T

abbouleh’s grainy friend. Just as refreshing as tabbouleh without being bulgur.

1/2 (15-ounce) can chickpeas, drained and rinsed 1 1/2 cups cooked rice 1 tablespoon chives 1 long English cucumber, peeled and finely chopped (you can it get pre-sliced at the salad bar) 4 tablespoons dried parsley 1/3 cup lemon juice (fresh or from a squirt bottle) 1/3 cup olive oil 1 teaspoon salt 1/2 teaspoon pepper

Toss everything together in a large bowl and dig in! Makes 2 servings.

salads    |   115

dirty chick (Pea) clean-uP salad

Y

ou had pizza and beer for every meal over the weekend. Clean up your act with this healthy and satisfying

“cleanse” meal. 1 (15.5-ounce) can chickpeas, drained and rinsed 1/4 cup diced celery (go to your salad bar and grab some  if you don’t want to dice it yourself ) 1 red delicious or gala apple, cored and diced salt, to taste

Mix all the ingredients together and serve. Makes 1 serving.

116 |    Peta’s Vegan College Cookbook

Slaw in the Raw

Y

our parents will be much happier being presented with this salad instead of that nude charcoal sketch you posed

for in art class when you needed extra cash. 1 (16-ounce) bag shredded cabbage 1/2 cup roasted sunflower seeds or chopped nuts 1/2 cup vegan mayonnaise 1/2 cup lemon juice Salt and pepper, to taste

Place all the ingredients in a large mixing bowl and stir to combine. Chill for 30 minutes, then serve. Makes 2 servings.

Salads    |   117

Stalker Fruit Salad

S

hare this salad with your stalker—maybe if you’re nice to him, he’ll go away.

2 apples, cored and cut into quarters 1/2 cup water 1/2 cup soy milk 1 cup peanuts 2 cups cubed fresh fruit (try pears, cantaloupe, bananas— whatever you like) or canned fruit salad, drained Handful of raisins

Blend the apples and 1/4 cup of water in a food processor (a blender will do in a pinch—just cut your apples into the smallest pieces possible). Add the soy milk, peanuts, and enough of the remaining water to reach a smooth consistency. Divide the fruit into four bowls and top with the peanut cream mixture. Sprinkle with raisins and serve. Makes 4 servings.

118 |    Peta’s Vegan College Cookbook

Kinesiology 101 Salad

Y

ou thought you were done with P.E. in high school. Boy, were you wrong. At least this salad won’t weigh you

down while you’re forced to do push-ups. 1 bag field greens salad 1/4 cup shredded carrots (you can buy them pre-shredded) 1/4 cup shredded cabbage (you can buy a bag of preshredded cabbage coleslaw) 1/4 cup sliced fresh mushrooms 1/4 cup chopped walnuts Salad dressing, to taste

Combine all the ingredients in a bowl, toss together, and eat! Makes 2 servings.

souPs and steWs

A

hearty soup, chili, or stew can comfort you better than your roomie, your significant other, your toastiest microwaved

socks, or even your mom. They leave you satisfied and warm—even if you’re alone in your dorm room instead of sitting around the family table back home. Note: Invite a friend over, or the homeless dude on the bench on the quad, and you can do some old-fashioned bonding over asparagus soup. Everyone does that, right? It’s not just us?

did you

knoW ?

a lifelong vegetarian saves around 760 chickens, 5 cows, 20 pigs, 29  sheep, 46 turkeys, 15 ducks, 7 rabbits, and half a ton of fi sh.

120 |    Peta’s Vegan College Cookbook

Springtime in Asparagus Soup

H

ave you heard that green is the new black? Well, it’s also the new soup.

2 teaspoons onion powder 2 tablespoons vegan margarine 1 (10-ounce) package frozen cut asparagus (you can also use fresh) 1 cup vegetable broth 1 dash garlic powder 1 dash pepper 1 cup plain soy milk

Mix all of the ingredients, except the soy milk, together in a bowl and nuke, covered, for 10 to 12 minutes. Remove from the microwave, let cool, and pour into a blender, pureeing until smooth. Return the mixture to a bowl, stir in the soy milk, and nuke until heated through. Makes 2 servings.

Soups and Stews    |   121

“Me So Corny” Thai Tomato Soup

A

“maize”ingly tasty and easy to make. Did we mention that this is supposed to be corny?

1 (10.7-ounce) can condensed tomato soup 1 (13-ounce) can condensed coconut milk 1 (15-ounce) can sweet corn (can substitute baby corn if preferred) 1 small bunch fresh cilantro, chopped (optional) Salt and pepper, to taste

Mix all the ingredients in a container. Heat, partially covered, for 2 minutes. Stir. Repeat this process until the soup is thoroughly heated and well mixed. Makes 4 servings.

122 |    Peta’s Vegan College Cookbook

Cheapskate Chili and Bean Stew

I

f you’re strapped for cash, don’t harvest your organs; buy kidney beans instead.

1 (15-ounce) can black beans (undrained) 1 (15-ounce) can kidney beans (undrained) 1 (15-ounce) can black-eyed peas (undrained) 1/2 cup chickpeas (undrained) 1 (14-ounce) can diced tomatoes (with juice) 1 (15-ounce) can enchilada sauce (preferably green-chili style) Sea salt and fresh ground pepper, to taste Corn or tortilla chips

Put all of the ingredients in a bowl (except for the corn or tortilla chips) and microwave on high for 4 minutes or until hot. Serve with chips. Makes 4 servings.

Soups and Stews    |   123

Haas Party Avocado Soup

T

ired of the same old played-out house party? Print up some flyers and tell the gang the soup’s on at your place

this Saturday night. Okay, don’t actually make flyers, but double the batch if you’re nice enough to share! 2 Haas avocados, cut in half and pits removed 2 cups soy milk 1 tablespoon lime juice (fresh or from a squirt bottle) Salt and pepper, to taste

Scoop the avocado flesh into a bowl and mash it up. Mix in the soy milk and heat in the microwave for 2 minutes. Take the bowl out and add the lime juice, salt, and pepper, and heat for another 2 minutes. Eat. Makes 2 servings.

124 |    Peta’s Vegan College Cookbook

PJ Pumpkin Soup

Y

up, you can pretend to be fancy while staying in your PJs. Don’t act like you ever change out of your PJs anyway.

1 (15-ounce) can pumpkin puree 1 cup vegetable broth 1 tablespoon olive oil 1 cup plain soy milk Salt and pepper, to taste

Combine all of the ingredients in a bowl and mix well. Nuke for 3 minutes, or until hot. Stir again and serve! Makes 2 servings.

Soups and Stews    |   125

Sassy-Ass Southwest Chili

A

Mexi-Texi treat that’ll sass your taste buds like a Texas beauty queen in her terrible ’tweens.

1/2 cup veggie burger crumbles 1 (15-ounce) can vegan chili or 2 cups pre-made vegan chili 1 (8-ounce) can mushrooms, stems and pieces, drained 1 (15-ounce) can diced tomatoes (look for one that’s Mexican/chili style) Grated vegan cheese, to taste Taco seasoning, to taste

Mix all of the ingredients together and microwave until hot, 1 1/2 to 2 minutes. Makes 4 servings.

126 |    Peta’s Vegan College Cookbook

Peace Rally Pea Soup

C

’mon, give peas a chance!

1 (12-ounce) package frozen peas Water, to cover 1/2 to 1 cup vegetable broth Pinch each of sugar, salt, and pepper 1/4 cup vegan sour cream

Cook the peas in the microwave until tender but not overly wrinkly, about 45 seconds to 1 minute. Drain, place in a blender, and whir until soup-like in texture, adding the veggie broth as necessary (you want a nice thick soup, so don’t add too much). Remove from the blender and put back into the dish you microwaved the peas in, adding the sugar, salt, and pepper. Heat through, about 1 minute. Divide into bowls, and swirl a little sour cream into each before serving! Makes 2 servings.

Soups and Stews    |   127

French 101 Lunch

S

o you’re stuck in your dorm room studying for a French exam and listening to your roommate blast hip-hop.

Pretend you’re sitting in a French café on a cold, rainy day with this délicieux lunch. Beret and cynicism optional. 1 (19-ounce) can lentil soup 1 vegan sausage patty 1 baguette, split Dijon mustard, to taste

Pour the soup into a bowl, nuke until hot, and remove from the microwave. Nuke the sausage patty until hot, about 45 seconds. Spread the mustard on the baguette and add the sausage. Dip into the soup. Bon appétit! Makes 1 serving.

sPotlight on: ramen

R

amen is likely one of those foods you’ve counted on more times than you can remember. When you’re broke and hungry, ramen

is there for you. Why not do something nice for ramen in return— dress it up! There’s an endless number of things you can do to deck out your ramen, so try all of our suggestions, and then get creative and make up your own!

did you

knoW ?

meat,  dairy  products,  and  eggs  are  completely  devoid  of  fi ber  and  complex  carbohydrates,  the  nutrients  that  we’re  supposed  to  be  consuming more of, and are laden with saturated fat and cholesterol,  which make us fat and lethargic in the short term and lead to clogged  arteries and heart attacks in the long term.

130 |    Peta’s Vegan College Cookbook

Ancient Japanese Noodle Secret Salad

T

he secret? It’s cheap, easy, and damn good.

1/4 cup vinegar 1/4 cup sugar 1 teaspoon soy sauce 1/4 cup vegetable oil 2 packages ramen noodles (seasoning packets not needed) 1/2 pound lettuce of your choice, shredded 1 (10-ounce) can mandarin orange segments, drained 1/4 cup slivered almonds

In a bowl, mix together the vinegar, sugar, soy sauce, and oil to make the dressing. Nuke until the sugar dissolves, about 1 minute. Mix well and let cool. Crush the ramen noodles in the packages, and then pour them into the salad dressing. Dump the lettuce on a plate or in a bowl, sprinkle the oranges and almonds on top, and top with the dressing/ramen mixture. Enjoy! Makes 2 servings.

Spotlight on: Ramen    |   131

Ramen Holiday

R

amen for those fancier occasions.

1 package ramen (try Top Ramen Oriental flavor) 1 cup frozen mixed Italian veggies

Place the ramen noodles and veggies in a bowl. Add water according to the directions on the ramen package and nuke for 4 minutes, or until the veggies are hot. Add the seasoning packet and eat. Yum! Makes 1 serving.

132 |    Peta’s Vegan College Cookbook

“Pimp My Ramen” Noodles

S

pice up that raggedy package of ramen you’ve had since freshman year.

1 package ramen (try Top Ramen Oriental flavor) 1 heaping tablespoon peanut butter 1 tablespoon Sriracha hot chili sauce

Crush the ramen and place in a large bowl. Cover with water and stir in the seasoning packet. Nuke for 4 minutes, remove from the microwave, and add the peanut butter and chili sauce, mixing well. Makes 1 serving.

note: Best when served topped with fresh bean sprouts and crushed peanuts.

Spotlight on: Ramen    |   133

Rent’s Due “Cheezy” Ramen

Y

ou gotta pay the man, but you gotta eat, too. Stick it to him with this easy and filling bite you can easily afford

after you search your roommate’s pockets for change. 1 package ramen (try Top Ramen Oriental flavor) 2 tablespoons nutritional yeast

Cook the noodles according to the directions on the package and drain the excess water. Add the seasoning packet and nutritional yeast and stir. Makes 1 serving.

134 |    Peta’s Vegan College Cookbook

Dorm-Room Ramen Delight

T

ricked-out pasta for budding but broke-ass foodies.

1 package ramen (try Top Ramen Oriental flavor, minus the seasoning packet) Water 1 teaspoon vegan margarine Garlic powder, to taste Salt and pepper, to taste Nutritional yeast, to taste

Cook the ramen noodles in the microwave in just enough water to cover them. Drain. Add the margarine and a sprinkle with the garlic powder, salt, pepper, and nutritional yeast. Stir together and eat. Makes 1 serving.

Spotlight on: Ramen    |   135

Freshasaurus Mex Ramen Casserole

E

veryone knows that ramen’s been around since dinosaurs ruled the earth, so try this fresh take on a Cretaceous

Period classic. 6 cups water 3 packages ramen noodles 2 (15-ounce) cans vegan chili 1 (15-ounce) can tomatoes 4–8 ounces shredded vegan cheese

Put water in a 3-quart casserole dish. Cover with a lid and nuke for 3 minutes. Remove from the microwave. Crush the ramen inside the packages, (you won’t be needing the seasoning packets), and dump the noodles into the dish. Cover and nuke for 5 minutes, stirring halfway through. Remove and drain. Put the noodles back in the casserole dish, add the chili and the undrained tomatoes, and toss well. Cover and return to the microwave, nuking for 5 minutes or until hot throughout. Remove from the microwave, sprinkle with the cheese, replace the cover, and let stand until the cheese melts. Makes 4 servings.

sauCes and dressings

T

he French have some pretty great ideas—you know, like the bicycle, the sewing machine, and more importantly, the

French kiss—so you should listen to ’em when they say sauces and dressings can absolutely make or break a dish. Think about it: If you have the most amazing melt-in-your-mouth mashed potatoes and then pile some nasty-tasting gravy on top, your ’taters are ruined, right? We promise that our sauces and dressings will keep your dishes oh-so-lovely, or you can come to our office and we’ll grovel at your feet and beg for your forgiveness. Okay, so maybe not. But we will pat you on the back and say, “Better luck next time, Champ.”

138

|     Peta’s Vegan College Cookbook 

did you

knoW ?

meat-eaters consume more than twice the recommended amount  of protein. in a series of comparative endurance tests conducted  by  dr.  irving  Fisher  of  Yale  university,  vegetarians  performed  twice  as  well  as  meat-eaters.  When  dr.  Fisher  knocked  down  the  non-vegetarians’  protein  consumption  by  20  percent,  their  effi ciency went up by 33 percent.

Sauces and Dressings    |   139

Super Cheezy Sauce

C

arbalicious over rice or pasta, this sauce is cheesier than your roommate’s corkboard collage of her high

school friends. 1/3 cup nutritional yeast 1 tablespoon soy sauce 1 tablespoon olive oil Enough water to make a sauce Pepper, to taste

Blend all the ingredients together until smooth. Pop in the microwave for 1 minute, or until warm. Add liberally to cooked rice or pasta. Makes 2 servings.

140 |    Peta’s Vegan College Cookbook

Raunchy Dressing

Y

our roomie’s sock is on the doorknob again, so you might as well order a pizza and make some ranch dressing to

dip it in—it might be a while. 1 cup vegan mayonnaise (we recommend using 1/2 cup of Nayonaise and 1/2 cup of Veganaise) 1/4 cup soy milk 2 overflowing teaspoons dried parsley 1 1/2 teaspoons apple-cider vinegar 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/4 teaspoon dill weed

Put all the ingredients in a blender and blend until creamy. Makes 2 servings.

Sauces and Dressings    |   141

Bad-Ass Balsamic Vinaigrette

B

reak out the iceberg and drizzle your shizzle.

2 tablespoons balsamic vinegar 2 tablespoons seasoned rice vinegar 2 tablespoons water 2 teaspoons garlic powder Olive oil, to taste

Mix all the ingredients together in a small bowl. Use on salads or to dip bread in. Makes 2 servings.

142 |    Peta’s Vegan College Cookbook

“Dress to Impress” Citrus Dressing

D

rizzling this light and flavorful dressing over an ordinary salad is kinda the opposite of wearing your PJs to class. It’s

good to get dressed up now and then. 3/4 cup orange juice 6 tablespoons mustard 1 cup olive oil Salt and pepper, to taste

Put all of the ingredients in a blender and blend until smooth. Serve over mixed greens or the salad of your choice. Makes 8 servings.

Sauces and Dressings    |   143

Thousand-Times-Better Salad Dressing

B

ecause when else are you allowed to put mayo and ketchup on a salad?!

1 cup vegan mayonnaise 1/3 cup ketchup 3 tablespoons sweet pickle relish 1/2 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon garlic powder 1 (4.25-ounce) can chopped green olives or chopped olives from the salad bar (optional)

Stir all the ingredients together in a bowl. Makes 8 servings.

144 |    Peta’s Vegan College Cookbook

Ketchup’s Rockin’ Twin

W

ho wants to cover or smother anything with those gross fructose-based fast-food packets glommed to the inside

of your fridge door? It’s all about going homemade. 1/3 cup ketchup 1/4 cup vegan mayonnaise 1/2 teaspoon mustard 1 dash salt 1 dash pepper 1 dash garlic powder

Stir together all the ingredients in a bowl. Refrigerate until serving. Makes 2 servings.

Sauces and Dressings    |   145

No-Yolk Mayo

N

o yolk, no joke!

1/2 cup soy milk 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon yellow mustard 6 tablespoons vegetable oil

Put all the ingredients, except the oil, in a blender and blend on the lowest speed. With the blender running, gradually add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator. Makes 8 servings.

dinner

W

ARNING: Once you start making these dinner delights, the delicious aroma will waft down the hall and you’ll need to

fight the moochers off with a stick…or at least charge admission at the door. These dishes will fill you up and fool all of your friends into thinking you’re a culinary genius.

did you

knoW ?

many of history’s greatest minds were vegetarian, such as: Pythagoras,  socrates, Plato, Clement of alexandria, Plutarch, king asoka, leonardo  da Vinci, montaigne, akbar, John milton, sir isaac newton, emanuel  swedenbourg,  Voltaire,  benjamin  Franklin,  Jean-Jacques  rousseau,  lamartine, Percy bysshe shelley, ralph Waldo emerson, henry david  thoreau,  leo  tolstoy,  george  bernard  shaw,  rabindranath  tagore,  mahatma gandhi, albert schweitzer, and albert einstein.

148 |    Peta’s Vegan College Cookbook

Silence of the Lambs Shepherd’s Pie

W

hy are the lambs quiet? ’Cuz they’re not being turned into meat pies! “Beefy” enough to fool even the most

cultured cannibals, so get the Chianti out and invite all of your Little Bo Peeps over for dinner. 2 servings of instant potatoes (read the ingredients to make sure they’re vegan) 1 (12-ounce) package veggie burger crumbles 1 (14.5-ounce) can mixed veggies (peas and carrots), drained 1 (8.75-ounce) can of corn, drained 3 tablespoons vegetarian vegetable broth Salt and pepper, to taste

Cook the instant mashed potatoes according to the directions on the box. Set aside. Microwave the veggie burger crumbles for 1 1/2 minutes. Mix the veggies, crumbles, and veggie broth in a bowl. Top with mashed potatoes, sprinkle on salt and pepper, and nuke for another minute, or until hot. Makes 4 servings.

Dinner    |   149

WTF? Wings

A

maze your meat-head friends with this “tastes-like-thereal-thing” alternative. So scrumptious, you’ll have them

dragging their knuckles to the nearest market to get their own faux fixins. 2 (8-ounce) bags vegan chicken strips 1/3 cup soy sauce 1 cup fine cracker crumbs 1/2 teaspoon garlic powder 1/8 teaspoon pepper

Thaw the chicken strips. Pour the soy sauce into a bowl and set aside. In another bowl, combine the cracker crumbs, garlic powder, and pepper. Dip the chicken in the soy sauce and then roll in the seasoned crumbs, coating evenly. Arrange on a plate and cover with paper towels. Microwave on high for 5 minutes or until hot. Serve with your favorite dipping sauce from the last chapter. Makes 2 servings.

150 |    Peta’s Vegan College Cookbook

Half-Assed Chili

W

hen yummy chili is the goal but you don’t want to spend more than 5 minutes making it happen, bust out this

recipe. It’s kind of like riding out those final three credits with a pottery class. 1 (16-ounce) jar salsa 1 (15-ounce) can chili beans, undrained 1 (15-ounce) can black beans, drained and rinsed 1 (8.75-ounce) can corn kernels, drained 1/2 (4-ounce) can jalapeños

Combine everything in a bowl. Cover and nuke until hot, about 4 minutes, stirring occasionally. Makes 4 servings.

Dinner    |   151

F-U Tacos

T

hese tacos put the “fu” in tofu.

1 (12-ounce) package silken firm tofu 1 package vegan taco seasoning mix 1 (16-ounce) can vegetarian refried beans 1 package taco shells Shredded lettuce, vegan cheese, tomato, etc. (optional)

Put the tofu and seasoning mix in a blender and blend until smooth. Transfer to a medium-sized bowl. Fold in the beans. Nuke for 2 to 3 minutes, or until hot, stirring halfway through. Fill the taco shells with the tofu mixture and top with your favorite taco toppers. Makes 4 servings.

152 |    Peta’s Vegan College Cookbook

No-Beef Stroganoff

S

o easy you can make this blindfolded, but don’t hold it against us if you spill tomato sauce all over your room-

mate’s term paper. 1 (12-ounce) package

1 teaspoon mustard

veggie burger

1/2 teaspoon sugar

crumbles

1/4 teaspoon salt

1 cup sliced fresh mushrooms 1/4 cup tomato sauce 2 teaspoons onion powder

Pepper, to taste 1 cup vegan sour cream 1/4 to 1/2 cup soy milk Rice or noodles, previously cooked

Empty the crumbles into a large microwave-safe bowl and nuke for about 2 minutes, stirring halfway through. They won’t be heated all the way, but that’s fine. Add everything else, except the sour cream, soy milk, and rice or noodles, to the bowl and nuke for 3 minutes, or until hot, stirring halfway through. Mix in the sour cream and soy milk right before serving. Serve over rice or noodles. Makes 4 servings.

Dinner    |   153

No-Grief “Beef” Noodles

W

e promise, neither you nor any cow will be harmed in the making of these e-z, “cheesy,” nuked noodles.

6 ounces noodles, uncooked 4 slices vegan cheese 1 (12-ounce) package veggie burger crumbles, thawed Salt and pepper, to taste 2 tablespoons vegan mayonnaise 1 tablespoon water

Submerge the noodles in water in a bowl and nuke for 5 minutes. Stir and repeat until thoroughly cooked. Drain completely. Put the cheese, veggie burger crumbles, salt, pepper, mayonnaise, and water in a large bowl and stir together. Nuke for 1 minute. Stir, add the noodles, and nuke for 1 more minute, or until hot. Makes 4 servings.

154 |    Peta’s Vegan College Cookbook

Legume Va-Va-Voom

T

he ultimate impress-a-date-dish, we guarantee that dinner will go over really well. However, we can in no way promise

that you won’t be dealt the “friend card” during dessert. 6 cups brown rice, cooked 1–2 large, ripe avocados 1/2 (15-ounce) can lentils 1/2 cup chopped peanuts Salt and pepper, to taste 4 large romaine lettuce leaves

After cooking the rice and before it cools completely, halve the avocados, remove the pits, scoop out the pulp, and mash it into the rice. When the ingredients have blended, add the lentils and peanuts. Season with salt and pepper. Serve portions on top of the washed romaine leaves. Bon appétit! Makes 6 servings.

Dinner    |   155

Micro-Ritos

A

ll you need is a microwave for an instant fiesta. Okay, some amigos and a bottle of tequila would be nice, too,

but don’t blame us if you get busted by the RA. 1 (8-ounce) bag vegan chicken or steak strips 1 (16-ounce) jar salsa 1 (15-ounce) can black or pinto beans 1 (10-ounce) package Mexican-style vegan cheese, grated 1 package (10-inch) tortillas 1 bag boil-in-bag brown or white rice (optional)

If you’re including rice in the dish, make it first, then set aside to be combined with all the ingredients before serving. Nuke the “meat” for about 2 minutes, or until cooked through. Combine the beans, salsa (reserving a small bit to top off the burritos), meat, and cheese in bowl and nuke for about 2 minutes, or until hot. Nuke the tortillas between two damp paper towels for a few seconds to warm and soften. Spoon the mixture into the tortillas, top with some salsa, roll up, and eat. Makes 4 servings.

156 |    Peta’s Vegan College Cookbook

“Tastes Like Chicken” Strips

M

eaty enough to fool hardcore carnivores, but we promise—they’re as fake as your I.D.

3/4 cup vegan mayonnaise 1/2 cup Italian salad dressing 2 tablespoons vinegar 2 tablespoons water 2 (8-ounce) bags vegan chicken strips

Mix everything but the chicken in a bowl. Pour the mixture into a large ziplock bag, add the chicken, and let marinate for 30 minutes. Place on a plate and nuke for 2 minutes. Optional: These are great on their own or served with rice. Makes 4 servings.

Dinner    |   157

Not Your Average Burrito

S

tuffed with fake chicken, brown rice, and broccoli, this burrito is weirder than that kid in the single room down

the hall with garlic cloves hanging from the ceiling. But it’s delicious, trust us! 5 vegan chicken strips 1/4 cup brown rice, cooked (use microwaveable) 1/3 cup broccoli florets, frozen 1 (10-inch) tortilla 1/3 cup shredded vegan cheese Salsa, to taste

Cook the chicken, brown rice, and broccoli in the microwave according to each package’s instructions. Set aside. Warm the tortillas in the microwave for 10 seconds. Top each tortilla with the rice, broccoli, chicken, cheese, and salsa , roll into a burrito, and enjoy! Makes 1 serving.

158 |    Peta’s Vegan College Cookbook

Green Bean No-Hassle-role

Q

uick and easy comfort food from the discomfort of your cramped kitchen.

1/2 cup vegan margarine 1/2 cup flour 1 1/2 cups vegan mushroom soup 1 tablespoon soy sauce 1/2 teaspoon garlic powder 2 tablespoons vegetable oil 1/4 cup nutritional yeast flakes 2 (14.5-ounce) cans French-style green beans, drained 1 (2.8-ounce) can French-fried onions

Put the margarine in a bowl and nuke for about 20 seconds, until almost completely melted. Stir until completely melted (you might need to nuke it for another 10 seconds or so). Add the flour and stir. Add the soup, soy sauce, and garlic powder, and stir until thoroughly mixed. Nuke for 2 minutes. Add the oil and nutritional yeast and stir until smooth. Pour the sauce into a small casserole dish, add the green beans and half the can of French onions, and stir to coat. Nuke for 5 minutes. Top with the remaining onions and then nuke for 5 minutes. Makes 4 servings.

Dinner    |   159

Leave-Out-the-Noodles Lasagna

N

o noodles? No problem! Stuff your stomach with this super-easy lasagna and get your Italian fix.

1 tablespoon lemon juice 2 teaspoons dried basil 3/4 teaspoon salt 1/2 teaspoon garlic powder 1 (16-ounce) package firm tofu, drained and mashed 1 (12-ounce) package vegan sausage, crumbled 1 or 2 (16-ounce) cans of artichoke hearts packed in water 1 (28-ounce) jar pasta sauce 1 (10-ounce) bag frozen peas, thawed 2 tablespoons olive oil

Mix the lemon juice, basil, salt, garlic powder and tofu together in a large bowl. Set aside. Nuke sausage in the microwave for 2 minutes or until warm. Drain the artichoke hearts, cut into pieces and set aside. Cover the bottom of a large bowl with pasta sauce. Toss in all of the ingredients and top with the remaining pasta sauce. Nuke for 5 minutes, or until hot. Makes 4 servings.

160 |    Peta’s Vegan College Cookbook

Lotsa Mozza Pizza Bagels

H

obbit-sized pizzas guaranteed to vanquish your munchies to Middle Earth.

1 (10-ounce) can tomato sauce or pizza sauce 1 bagel, sliced in half and toasted Hot sauce, to taste Garlic powder, to taste Shredded vegan mozzarella “cheese” Veggies (optional)

Spread tomato sauce on both halves of the bagel. Add a few drops of hot sauce and then sprinkle with garlic powder. Add the cheese and veggies (if desired) and nuke for about 30 seconds, or until the cheese is melted. Makes 1 serving.

Dinner    |   161

Chick Magnet “Chicken” Casserole

C

hicks totally dig a guy who cooks for them. This easyto-make and downright impressive-looking dish is a sure

thing, so how about laying off the cheap cologne there, Ace? 1 (16-ounce) package silken tofu, mashed 1/4 cup nutritional yeast

1 (15-ounce) can diced tomatoes with green chile peppers

1 cup celery, diced

1 bag tortilla chips

1 teaspoon garlic powder

2 (8-ounce) bags vegan

1 teaspoon salt 1 teaspoon pepper

chicken strips 1 (10-ounce) block of cheddar-style vegan cheese

Combine the tofu, nutritional yeast, celery, garlic powder, salt, and pepper in a medium-sized bowl, stirring until the mixture is well blended. Add the tomatoes and stir. Set aside. In a lightly greased 2-quart casserole dish, layer one-third of the chips, onehalf of the chicken, one-half of the tomato/tofu mixture, and one-third of the cheese. Repeat the layers, then top with the remaining tortilla chips and cheese. Cover the dish with waxed paper or a lid and nuke for 7 minutes. Uncover and nuke for 4 more minutes, or until heated thoroughly. Makes 6 servings.

162 |    Peta’s Vegan College Cookbook

The Burning Bibimbap Bowl

A

Korean-inspired meal in a bowl, guaranteed to bring on the burn. A good burn, though—not the kind that sends

you to the campus clinic. 2 teaspoons hot pepper paste 2 teaspoons sesame tahini 2 teaspoons vegetable oil 2 teaspoons soy sauce 2 bowls microwaveable rice, cooked

Combine all of the ingredients, except the rice, in a small bowl. Split the cooked rice between two bowls, then add half of the mixture to each bowl of rice and mix well. Enjoy! Makes 2 servings.

Dinner    |   163

Pantry Raid Pasta

N

othing to eat? Don’t get your granny panties in a bunch. There are always noodles hiding in your cupboard. If not,

run down the hall, burst into your neighbors’ rooms, and raid their pantries. 1 (16-ounce) box elbow pasta 1 (15-ounce) can diced tomatoes 2 (8-ounce) bags vegan chicken strips Salt and pepper, to taste

Put the pasta in a large bowl and fill the bowl with water until the pasta is submerged (you may need to split the pasta in half and do one half at a time). Cook on high for 5 minutes, stir, and repeat until tender. Drain the excess water. Set the drained pasta aside. Cut open the bag of chicken strips and place in the microwave. Cook for 2 minutes, or until heated through. Pour the pasta on a plate and top with the diced tomatoes, chicken, salt, and pepper. Heat for 1 more minute and voila! Makes 4 servings.

164 |    Peta’s Vegan College Cookbook

After Delivery Hours Stir-Fry

D

elivery hours are over and you’re hungry. Make your own stir fry (no wok required)!

1 (16-ounce) bag mixed vegetables, frozen 1 (14-ounce) can baby corn 1 (8-ounce) can water chestnuts 1 (8-ounce) can bamboo shoots Soy sauce, to taste 2 servings microwaveable rice, cooked

Dump the bag of veggies in bowl and nuke for 4 minutes or until warm. Add the corn, water chestnuts, and bamboo shoots and nuke for an additional 2 minutes. Add soy sauce and place veggies on top of rice. Makes 4 servings.

Dinner    |   165

Road Trip Red Beans and Rice

F

ill up with a hot and spicy punch of protein before you hit the road.

1 (16-ounce) can dark red kidney beans, drained 1 (14.5-ounce) can tomatoes, diced and drained 2 servings instant rice, cooked 1 (4-ounce) can green chiles Hot sauce, to taste

Combine all of the ingredients together in a large bowl and heat in the microwave for 3 minutes, or until hot. Makes 4 servings.

166 |    Peta’s Vegan College Cookbook

Better Than the “Bell” Burrito

Y

eah, you could just go to the drive-thru burrito joint, but why bother when you can make it at home?

2 (8-ounce) tubs vegan cream cheese 3/4 cup salsa 2 tablespoons hot sauce Salt, to taste 1 tablespoon lime juice (fresh or from the squirt bottle) 1 avocado, mashed 6 (8-inch) flour tortillas 1 (16-ounce) bag fresh baby spinach 1 (14.5-ounce) can corn 1 (4-ounce) can sliced black olives

Combine the cream cheese, salsa, hot sauce, and salt in a medium sized bowl. In a small bowl, pour lime juice over sliced avocado to prevent browning. Spread 3 tablespoons of the cream cheese mix on each tortilla, place 2 rows of spinach leaves in the center of each tortilla, then top each row with avocado, corn, and black olives. Roll the tortillas up tightly. Top with salsa. Makes 3 servings.

Dinner    |   167

Brockin’ Rice Pilaf

T

astes like something from a fancy restaurant, without any of the fuss. Feel free to wipe your mouth on your sleeve.

1 cup microwaveable rice 1 1/2 (16-ounce) cans vegetarian vegetable broth 1 (10-ounce) bag frozen chopped broccoli Salt and pepper, to taste

Cook the microwaveable rice in the vegetable broth instead of water (follow all other directions on the package). Take out and set aside. Cook the broccoli in the microwave for 4 minutes, or until heated. Mix the broccoli and rice together and add salt and pepper as needed. Makes 4 servings.

168 |    Peta’s Vegan College Cookbook

Guac Wraps

A

Mexican take on a lettuce wrap. Wash it down with a glass of orchata (cinnamon rice milk), close your eyes, and

pretend you’re in Mexico. 1/2 cup corn kernels 1/4 cup guacamole (buy from a store or use the recipe on page 218) 1/4 cup salsa 1 tablespoon lime juice (from squirt bottle or fresh) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 large lettuce leaves

Mix everything but the lettuce leaves together in a bowl. Divide in half and plop in the middle of the two lettuce leaves. Roll them up into burritos and eat. Makes 1 serving.

Dinner    |   169

Peas ’n’ Rice Is Nice

W

hen you’re short on time and dinner ideas, peas and rice is always nice. It’s quick, cheap, and filling, so try not to

doze off when you’re done—you were in a hurry, remember? 1/2 (14.5-ounce) can peas 2 tablespoons canned diced tomatoes, juice drained 2 servings microwaveable rice, cooked Garlic powder, to taste Salt, to taste

Cook the rice according to package directions and set aside. Put the peas and tomatoes in a bowl and nuke for about 1 1/2 minutes, or until hot. Add the peas and tomatoes to the cooked rice and sprinkle on some garlic powder and salt. Mix together and eat. Makes 2 servings.

170 |    Peta’s Vegan College Cookbook

Richie Rice

Y

ou can eat like royalty and still manage to pay off your student loans.

2 cups cooked rice 1 (14.5-ounce) can vegan butternut squash soup 1/2 cup vegan soy parmesan cheese Garlic powder, to taste Onion powder, to taste Salt, to taste

Put everything in a large bowl, stir well, and nuke for about 1 1/2 minutes, or until hot. Stir before serving. Makes 2 servings.

Dinner    |   171

Taco con Chili

T

his seemingly random pairing of two foods is a match made in heaven. Unlike you and your freshman year

roommate, who snored and didn’t believe in showers. 3/4 cup homemade vegan chili 2 vegan taco shells 1/3 cup shredded lettuce 1/4 cup salsa 2 tablespoons vegan sour cream

Nuke the chili in a microwave-safe dish until heated through. Divide in half and place in the taco shells. Top with lettuce, salsa, and sour cream. Makes 2 servings.

172 |    Peta’s Vegan College Cookbook

Texas Ranger Roll-Ups

C

huck Norris doesn’t eat these Tex-Mex roll-ups. He forces them into submission.

1 (15.5-ounce) can corn, drained 1 (15-ounce) can black beans, rinsed and drained 2 tablespoons lime juice (fresh or from a squirt bottle) 2 tablespoons orange juice 2 teaspoons chopped chives 2 teaspoons garlic powder 1/8 teaspoon salt 4 flour or corn tortillas Salsa

Mix all the ingredients together, except the tortillas and the salsa. Spoon the mixture onto the tortillas, roll them up tightly, and top with salsa. Makes 4 servings.

Dinner    |   173

All-Nighter Nachos

B

ad news: Your ten-pager is due at 8 a.m. tomorrow and you haven’t started it yet. Good news: Noshing on these

zesty, protein-packed nachos will nix your chances of nodding off before you finish the footnotes. 1 (12-ounce) package veggie burger crumbles Dash of oil 2 teaspoons onion powder 1 package taco seasoning 1 (16-ounce) jar chunky salsa 1 bag of your favorite tortilla chips

Nuke the crumbles in a large bowl until warm, about 1 minute. Stir in the remaining ingredients and serve with tortilla chips. Makes 4 servings.

174 |    Peta’s Vegan College Cookbook

Gizmo’s Glazed Chick’n

H

ungry like a gremlin after midnight? Squash those mad mogwai munchies with this sweet and tangy rice dish.

1/4 cup Italian dressing 2 tablespoons apricot preserves 2 (8-ounce) bags vegan chicken strips, thawed

Mix together the dressing and the preserves in a bowl. Put in a large resealable bag with the chicken and shake. Let sit in fridge for 30 minutes. Put on a plate and nuke for 30 seconds. Great alone or served with rice. Makes 4 servings.

Dinner    |   175

By the Textbook Tempeh Tacos

A

textbook example of why tempeh should be used often and in large, delicious quantities.

3 (8-ounce) packages tempeh 1 package taco seasoning 1/4 cup water Salsa 4 (10-inch) tortillas Fixings of choice

Crumble the tempeh in a bowl and nuke for 2 minutes, or until hot. Add the water and taco seasoning. Stir it up and add as much salsa as you’d like. Scoop into the tortillas and add other fixings according to your taste, like lettuce, tomatoes, etc., and have a Tex-Mex kind of night. Makes 4 servings.

176 |    Peta’s Vegan College Cookbook

Cure-All Noodles

M

ove over, chicken soup. These creamy, comforting noodles have been proven to heal a variety of ailments,

including but not limited to: failed tests, homesickness, hangovers, and cafeteria food-induced starvation. 1 (16-ounce) package pasta of your choice 1/2 (8-ounce) container vegan cream cheese 1/2 (12-ounce) container vegan sour cream 1/2 (28-ounce) jar pasta sauce

Cook the noodles by submerging them in water in a microwave-safe dish and nuking for about 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix together the remaining ingredients in a separate bowl and nuke for 1 minute. Place the noodles on a plate and top with the sauce. Makes 4 servings.

Dinner    |   177

Make a Real Meal “Meaty” Spaghetti

C

an you survive on Twizzlers, Fruit Loops, and Red Bull? Uh, yeah. Should you? Hell, no!

1 (16-ounce) package spaghetti 1 (14-ounce) tube vegan sausage 1 tablespoon garlic powder 2 tablespoons olive oil Italian herbs, to taste Salt and pepper, to taste 1 (28-ounce) jar spaghetti sauce

Break the spaghetti in half, place in a bowl, and submerge in water. Nuke for 5 minutes, stir, and repeat until thoroughly cooked. Remove from the microwave, drain, and set aside. Break the sausage into bite-size pieces. Place in another bowl along with the garlic powder, olive oil, Italian herbs, salt, and pepper. Nuke for approximately 5 minutes, or until the sausage is sizzling. Pour in the jar of sauce. Cover loosely with plastic wrap and nuke for 1 to 2 minutes, or until hot, stirring halfway through. Toss the spaghetti with the sauce and serve. Makes 4 servings.

178 |    Peta’s Vegan College Cookbook

Afterparty Aglio Olio

I

mpress that hottie you brought back to your room after a long night out by making (and correctly pronouncing) this

steamy Italian snack. Need a hint, Romeo? It’s ah-leo oh-leo. 1/2 (16-ounce) box spaghetti 1 tablespoon olive oil 1 (14.5-ounce) can diced tomatoes, drained 1/2 teaspoon salt 1 teaspoon garlic powder 1 tablespoon vegan margarine

Submerge the noodles in water and cook in the microwave for 5 minutes, stir, and repeat until tender. Meanwhile, mix the oil, tomatoes, salt, and garlic powder. Take the spaghetti out of the microwave, drain, and toss onto a plate. Add the margarine to the oil mixture and microwave until the margarine is melted. Pour over the spaghetti and toss. Makes 2 servings.

Dinner    |   179

BBCutie Chickpeas

S

aucier than a pissed-off Southern sorority girl, y’all.

2 (15-ounce) cans chickpeas, drained 1/2 bottle BBQ sauce 1/2 teaspoon onion powder

Mix chickpeas, BBQ sauce, and onion powder together in a big bowl. Nuke on high for 2 minutes. Stir. Serve over rice or noodles. Makes 4 servings.

180 |    Peta’s Vegan College Cookbook

Night Owl Nachos

W

hether you’re cramming for a test or up ’til dawn downloading music, these “cheesy” nachos are the perfect

culinary companion for any all-nighter. 1 (15-ounce) can black beans, drained 1 cup salsa 1/4 cup nutritional yeast 1 bag tortilla chips 1 (10-ounce) can diced tomatoes 1 teaspoon chopped chives 1/4 cup lettuce 3 tablespoons vegan sour cream Salt and pepper, to taste

Place the black beans in a bowl and heat in the microwave for 2 minutes. In another, smaller container, mix the salsa and the nutritional yeast together and heat for 1 minute. Arrange the chips on a plate and top with the beans, salsa-yeast mixture, diced tomatoes, chives, lettuce, and sour cream. Makes 3 servings.

Dinner    |   181

Cutting Class Quesadilla

B

e honest with yourself. If you’re not going to go to class, at least learn something…like how to make a decent meal.

2 (10-inch) tortillas 2–3 slices vegan cheese (Tofutti works best in this case) Salsa and vegan sour cream, optional

Place one tortilla on a plate. Place the slices of cheese on the tortilla and then top with the other tortilla. Microwave for 1 minute or until cheese is melted. Cut into thirds and top with salsa and “sour cream” (optional). Enjoy! Makes 2 servings.

182 |    Peta’s Vegan College Cookbook

Exam Week Fuel

Y

es, it is perfectly possible to survive on pizza quesadillas for an entire week. Just be sure to supplement

with plenty of soda, coffee, and spontaneous sleep deprivationinduced dorm room dance parties for a balanced diet. 2 (6-inch) flour tortillas 1/4 cup shredded cheddar-style vegan cheese 1/4 cup shredded mozzarella-style vegan cheese 2 slices vegan turkey lunch meat 1 tablespoon pizza or tomato sauce

Place one of the tortillas on a plate. Spoon 2 tablespoons each of the cheddar- and mozzarella-style cheeses over the tortilla. Cover with the turkey slices. Spread the sauce over the turkey and top with the remaining cheeses. Place the second tortilla on top. Cook in microwave until the cheese melts, about 1 1/2 minutes. Allow to cool before cutting into wedges. Makes 1 serving.

Dinner    |   183

Better Than Takeout Tofu

W

hen you’ve spent your last dollar on this semester’s books, try this tasty dish. You’ll never need delivery again!

1 (16-ounce) package firm or extra-firm tofu 1 tablespoon lemon juice Soy sauce, to taste 1 teaspoon garlic powder

Chop the tofu into cubes or strips and microwave for 2 minutes, or until hot. Add lemon, soy sauce, and garlic to the tofu and mix until well-coated. Serve over microwave rice or eat as is. Makes 4 servings.

184 |    Peta’s Vegan College Cookbook

Dropout Spaghetti

Y

ou don’t even have to boil water for this, which automatically makes it easier than your chem lab.

4 ounces pasta 3/4 cup favorite vegan spaghetti sauce 3/4 cup veggie burger crumbles, thawed completely

Submerge the pasta in water in a large bowl and nuke for 5 minutes. Stir and repeat until thoroughly cooked. Remove from the microwave and drain. Put back in the bowl, add the sauce and the crumbles, and nuke for 1 minute. Makes 1 serving.

Dinner    |   185

“Cheat Meat” Lovers BBQ Pizza

I

t’s okay to cheat. Really. Loaded with tons of faux meat and smothered in mouthwatering BBQ sauce, cheating never

tasted so good! 1/2 (12-ounce) package veggie burger crumbles 1 (8-ounce) bag vegan chicken strips 1/2 (12-ounce) package vegan sausage crumbles BBQ sauce, to taste Order or pick up a cheeseless pizza with your favorite veggies

Place all of the meats in a bowl and nuke until defrosted, about 30 seconds. Remove from the microwave and cut up the chicken. Add the BBQ sauce to the bowl and stir. Nuke for 2 minutes, or until hot. Dump onto the prepared pizza and chow down. Makes 4 servings.

note: If you’re lucky enough to have soy cheese at your local pizzeria, or frozen pizzas at a nearby grocery made with soy cheese, you should definitely get one of those to go with all this meat!

186 |    Peta’s Vegan College Cookbook

Big Man on Campus Burrito

B

usting with beans and brown rice, this is the Bigfoot of burritos. It’ll make you say fee-fi-fo-yum. (It’s giant, get

the picture?) 1 cup microwaveable brown rice, cooked 1 (15-ounce) can black beans, drained 4 (10-inch) flour tortillas 1 cup shredded lettuce 1 (10-ounce) can diced tomatoes, drained 1/4 cup salsa

Make the rice according to the directions on the package, then set aside. Cook the beans for 30 seconds and set aside. Then heat up the tortillas for 10 seconds each or until soft. Top the tortillas with the rice, beans, lettuce, and tomatoes, then roll up and top with salsa. Makes 4 servings.

Dinner    |   187

Vegan Mac ’n’ Cheez

W

ay better than that orange powdery stuff.

1 (16-ounce) package elbow macaroni 1/2 cup soy milk 5 tablespoons nutritional yeast 1/2 cup vegan margarine Salt, pepper, and garlic powder, to taste

Submerge the macaroni in water and nuke for 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix the soy milk and nutritional yeast together in the same bowl you used for the macaroni. Add the macaroni back in, along with the margarine. Mix well. If too thick, add a splash more of soy milk; if too thin, add another tablespoon of nutritional yeast. Add the salt, pepper, and garlic powder. Makes 4 servings.

188 |    Peta’s Vegan College Cookbook

Dirty Rice Done Dirt Cheap

R

ice so cheap and dirty it makes Uncle Ben blush.

1 1/2 cups rice, cooked 1 1/2 (14.5-ounce) cans whole peeled tomatoes, drained 1 cup veggie burger crumbles, thawed 1 cup tomato juice 1 (4-ounce) can diced green chiles 1 teaspoon onion powder 1/2 teaspoon salt

Cook the rice according to the directions on the package, then set aside. In a bowl, combine all of the remaining ingredients. Heat in the microwave for 2 minutes, or until warm. Take out and mix in the rice. Eat. Makes 4 servings.

Dinner    |   189

Napoleon’s Tot Casserole

Y

ou can “borrow” tater tots and green beans from the cafeteria if you need to, the same way you “borrowed”

all that silverware. 1 (32-ounce) package frozen potato rounds 1 (10-ounce) package cheddar-style vegan cheese, shredded 1 (12-ounce) can veggie broth 2 tablespoons vegan sour cream 1 (15-ounce) can green beans, drained 8 slices vegan ham, torn apart Salt and pepper, to taste

Put the tots in a large dish and nuke for 2 minutes, or until no longer frozen. Place the shredded cheese in another bowl and nuke until it gets slightly melty. Add the broth and sour cream to the melty cheese and stir until well-mixed, then mix in the green beans and ham. Add the tots and stir until everything is mixed together. Take a serving from the bowl and put on a plate, then microwave for about 3 minutes or until hot. Repeat with remaining servings, and eat. Makes 4 servings.

190 |    Peta’s Vegan College Cookbook

Fettuccine Alessandro

A

lfredo’s vegan brother. Just as smooth, but a little cornier.

1 1/2 cups frozen corn kernels, thawed, or 1 (15-ounce) can corn 1 1/2 cups soy milk 1 tablespoon onion powder 1 teaspoon salt Pepper, to taste 1 (16-ounce) package fettuccine

Place the corn, soy milk, and seasonings in a blender and process until completely smooth. It may take several minutes to completely pulverize the corn. Pour the blended mixture into a bowl and set aside. Break fettuccine in half, submerge in water and heat in the microwave for 5 minutes; stir and repeat until tender. Drain the water, put the pasta on a plate and pour the sauce over top. Heat in the microwave for another minute, or until warm. Sprinkle each portion with pepper. Makes 4 servings.

Dinner    |   191

Chick’n Nachos

T

ortilla chips loaded like a trust fund baby.

1 (14.5-ounce) can vegetarian refried beans 2 (8-ounce) bags vegan chicken strips 1 (14.5-ounce) can diced tomatoes, drained 1/4 cup salsa 1 cup shredded lettuce 1 bag of tortilla chips

Nuke the beans and the chicken in a microwave-safe dish until hot. Add the tomatoes, salsa, and lettuce, and eat with tortilla chips. Makes 4 servings.

192 |    Peta’s Vegan College Cookbook

“Chicken” and Veggies

T

his dish will help you fight the Freshman 15 and let you grab an extra scoop of soy ice cream for dessert!

1 (10-ounce) bag microwaveable rice 1 (16-ounce) bag frozen vegetables (stir-fry mix or broccoli is best) 1 (8-ounce) bag vegan “chicken” strips Soy sauce, to taste

Cook the rice in the microwave according to the package directions. Set aside. Cook the veggies in the microwave according to the package directions. Set aside. Cook the chicken strips in the microwave until hot, about 1 1/2 minutes. Layer the rice, veggies, and chicken in a bowl and top with soy sauce. Makes 3 servings.

Dinner    |   193

super-fraga-mexiDelicious rice

G

uaranteed to make you singing-to-fake-birds-anddancing-with-cartoons kind of happy.

2 cups hot cooked rice 1 1/3 cups French-fried onions 1 cup vegan sour cream 1 (16-ounce) jar salsa 1 cup shredded cheddar-style vegan cheese

Combine the rice and 2/3 cup French-fried onions in a large bowl. Spoon half of the mixture into a large microwave-safe dish. Spread the sour cream on top. Layer half of the salsa and half of the cheese over the sour cream. Sprinkle with the remaining rice mixture, salsa, and cheese. Cover loosely with plastic wrap. Nuke for 8 minutes, or until heated through. Sprinkle with the remaining 2/3 cup onions. Nuke for 1 minute, or until the onions are golden. Makes 4 servings.

194 |    Peta’s Vegan College Cookbook

steamy risotto-y goodness

M

issing the comforts of home after a grueling week of papers and exams? A nice steamy bowl of ricey goodness will

make you feel better, even if Mom’s not there to cook it for you. 3 cups hot vegetable broth 1 teaspoon onion powder 1/2 teaspoon salt 1 pinch pepper 2 tablespoons vegan margarine 2 tablespoons olive oil 1 cup uncooked instant rice 1/4 cup nutritional yeast

Combine the broth, salt, onion powder, and pepper and set aside. In a square baking dish or a glass pie plate, nuke the margarine and olive oil for 1 minute. Add the uncooked rice, stirring to coat with oil. Cover with a paper towel to prevent spattering and cook for 4 minutes. Pour the broth into the rice and stir. Nuke for 9 minutes. Stir, then cook for another 9 minutes. Remove from the microwave and immediately stir in the nutritional yeast. Serve. Makes 4 servings.

drinKs

N

ote: The following drinks are not the kind you’ll find in a big metal barrel—they are the refreshing and delicious kind that

won’t make your head hurt the next day. Enjoy them as part of a meal, or let them stand alone in all their glory.

did you

knoW ?

despite  the  industry’s  claims,  the  evidence  is  clear  that  the  animal  protein in dairy products actually pulls calcium from the body. Population studies, including a groundbreaking harvard study of more than  75,000 nurses, suggest that drinking cow’s milk actually causes osteoporosis.

196 |    Peta’s Vegan College Cookbook

Fruity Frat-tootie Smoothie

S

weeter than a blossoming frat boy bromance.

2–3 ripe bananas 1 (16-ounce) can pineapple chunks 1 (16-ounce) container frozen strawberries

Puree the bananas and the pineapple in a blender. Add the strawberries and mix until smooth. Makes 4 servings.

Drinks    |   197

Instant Enlighten-mint Chocolate Latte

S

crew finding your Zen—you need caffeine if you’re going to make it to that damn 8 a.m. class.

1 cup chocolate soy milk 2–3 teaspoons instant coffee grounds 1/4 teaspoon peppermint extract (or 2 peppermint hard candies melted in 1/4 cup boiling water) Sugar, to taste

Mix all the ingredients together and nuke until hot, about 2 minutes. Makes 1 serving.

198 |    Peta’s Vegan College Cookbook 

fruit sMoothaPalooza

M

ake your own smoothies and save Mom’s care package money for spring break instead!

1 cup soy milk 1 frozen banana (peel and cut into chunks before freezing) 1/2 cup of your favorite frozen fruit (strawberries, peaches,  or pitted cherries work great) 1 tablespoon maple syrup

Place all the ingredients in a blender and puree until smooth. Makes 2 servings.

Drinks    |   199

No-Egg Nog

H

o, ho—it’s faux. Soy to the world! Okay, we’re done.

4 cups soy milk 1 ounce instant vanilla pudding powder 1 cup nondairy whipping cream (try Rich’s brand) 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon ground nutmeg

Combine 2 cups of soy milk and the instant pudding in a medium-sized bowl, stirring until combined and thickened. Add the remaining soy milk and the nondairy whipping cream, mixing well. Stir in the vanilla, salt, and nutmeg. Refrigerate overnight. Makes 4 servings.

200 |    Peta’s Vegan College Cookbook

Melon-Berry Bliss

T

his blissful treat is not only tasty, it’s chock-full of healthy fruity goodness and perfect for breakfast when you don’t

have time to sit down and eat properly. It’s so good for you we’re sure even your ’rents would approve. 2 frozen bananas (peeled and cut into chunks before freezing) 4 or 5 cantaloupe chunks (grab them from the dining hall salad bar) 4 or 5 honeydew chunks (grab them from the dining hall salad bar) 1 cup frozen blueberries 1 cup apple juice

Blend everything together until smooth. Makes 2 servings.

drinks    |   201

sPring Break virgin sMoothie

T

his sweet and chilly little number is just what you need to get yourself back on track after a week of spring

break debauchery. 4 frozen strawberries 1 frozen banana (peel and cut into chunks before freezing) 1/4 cup orange juice

Put all the ingredients in a blender and blend until smooth. Drink. Makes 1 serving.

202 |    Peta’s Vegan College Cookbook

Nutty Professor Almond Latte

H

ighly caffeinated and slightly nutty, like that frighteningly familiar professor indigenous to all anthropology

departments. 1 cup almond milk 2–3 teaspoons instant coffee crystals Sugar (optional)

Nuke the almond milk for 1 1/2 minutes. Add the instant coffee crystals, making it as strong or as weak as you’d like. Sweeten with some sugar. Makes 1 serving.

Drinks    |   203

Late Night at the Liberry Soy Smoothie

P

acked full of protein and potassium, it’s the perfect pickme-up after a day spent nerding around the periodicals at

the library. 8 ounces soy milk 1/2 frozen banana (peeled and cut into chunks before freezing) 1 cup frozen raspberries or berry of your choice

Put all the ingredients into a blender and puree until smooth. Makes 2 servings.

204 |    Peta’s Vegan College Cookbook

Chocolate Celebration Shake

Y

ou’ve just finished your twenty-page psych paper. How will you celebrate? A chocolate shake, of course!

4 cups frozen bananas (peeled and cut into chunks before freezing) 1 cup soy milk 3 tablespoons cocoa powder 2 tablespoons maple syrup 1 teaspoon vanilla

Thaw the frozen banana chunks for 5 to 10 minutes. Toss them, and all of the other ingredients, into a blender, and puree for 2 to 3 minutes. Serve immediately. Makes 2 servings.

Drinks    |   205

Party in Your Mouth Punch

F

izzy and festive even before someone spikes it.

2 (1-quart) bottles cranberry-apple juice 1 cup brown sugar 1 (1-quart) bottle ginger ale Orange slices, for garnish

Place the cranberry-apple juice and brown sugar in a large microwaveable dish and nuke for 3 minutes, or until the sugar is dissolved. Chill in the refrigerator for at least an hour. Before serving, combine with the ginger ale in a punch bowl. Garnish with the orange slices. Makes 4 servings.

206 |    Peta’s Vegan College Cookbook 

sucky day strawBerry shake

C

lass sucked and your friends flaked. Treat yourself to this sweet shake. You seriously deserve it.

6 strawberries 1 tablespoon sugar 2 scoops vegan ice cream 1/2 cup soy milk

Sprinkle strawberries with sugar and let sit for a minute or so. Put the ice cream, soy milk, and strawberries in a blender and blend until smooth. Makes 2 servings.

diPs

A

party just isn’t a party unless someone brings the dip—or until a certain someone embarrasses himself by dancing really, really

badly. Anyway, these little numbers won’t leave anyone feeling bad about themselves the next day. And if you start whipping up these dips for parties, the invites you receive will quickly quadruple.

did you

knoW ?

spinach  grown  on  an  acre  of  land  can  yield  twenty-six  times  more  protein than beef produced on the same acre. 

208 |    Peta’s Vegan College Cookbook

Po Po’s Party Hearty Spinach Dip

Y

ou know what they say—it’s not a party without dip and the cops showing up. We highly recommend that first

part. The second—not so much. 1 (10-ounce) box frozen chopped spinach 1 (12-ounce) container vegan sour cream 1/2 cup vegan mayonnaise 1 packet vegan ranch dressing (McCormick’s makes a vegan ranch packet) or onion soup mix 1 round loaf sourdough bread or other round loaf

Thaw the spinach in a bowl in the microwave for about 40 seconds on high. Using your hands, squeeze out all the water. Put the spinach in a dry bowl and stir in the sour cream, mayonnaise, and packet of ranch dressing/onion soup mix. Let sit for a couple of hours, allowing the flavors to blend. Cut the top off the bread and scoop out the middle, making a bowl. Serve the dip in the bread bowl and cut the bread you scooped out into chunks for dipping. Makes 8 servings.

Dips    |   209

Freudian Dip

A

therapeutic blend of beans, vegan sour cream, and salsa. Guaranteed to solve even the biggest of edible complexes.

1 (15.5-ounce) can vegetarian refried beans 1 (12-ounce) container of vegan sour cream 1 (16-ounce) jar salsa Jalapeños, sliced, to taste Tortilla chips

Mix all the ingredients, except the chips, together in a bowl and nuke for 2 minutes, or until warm. Serve with tortilla chips. Makes 8 servings.

210 |    Peta’s Vegan College Cookbook

Crab-ulous Dip

D

ive in—this flavorful faux crab dip is the closest you’ll ever get to a semester at sea.

1 (12-ounce) can artichoke hearts, drained 12 ounces firm tofu, drained, patted dry, and broken up 1/2 cup vegan mayonnaise Old Bay seasoning Crackers

Chop the artichoke hearts and place in a bowl. Add the tofu, mayonnaise, and approximately 1 tablespoon of Old Bay. Nuke for 1 1/2 minutes, checking to see if the top is slightly bubbly. If it’s not, nuke for another 1 1/2 minutes. Top with another sprinkle of Old Bay and serve warm with crackers. Makes 8 servings.

Dips    |   211

Spin Art Dip

B

etter-looking than that stale macaroni art you made when you were a kid—and tastier, too.

1/2 (10-ounce) package frozen chopped spinach 1 (15-ounce) jar marinated artichoke hearts (drained but not rinsed) 1 teaspoon garlic powder 1 cup vegan mayonnaise 1/2 cup nutritional yeast (you can use vegan parmesan cheese as well) Pepper, to taste 1 bag of bagel chips

Defrost the spinach in the microwave by heating for about 40 seconds on high power, then squeeze out the excess water. Chop up the artichoke hearts. Mix all the ingredients, except for the bagel chips, together in a bowl. Nuke for 3 minutes, or until bubbly. Serve with bagel chips—and try not to eat all the dip yourself. Makes 8 servings.

212 |    Peta’s Vegan College Cookbook

Mexi-Cram Dip

S

care up some tortilla chips and you’ve got the perfect snack for getting your learn on lightning fast.

1 (15-ounce) can vegan chili or 2 cups homemade vegan chili 1 (8-ounce) container vegan cream cheese 1 (4.25-ounce) can sliced black olives 1 package taco seasoning Jalapeño slices, to taste

Mix the ingredients together in a bowl and nuke for 1 minute, or until warm. Makes 8 servings.

Dips    |   213

Darwin’s Dip

A

natural selection for that party you’re planning. Do a couple of lunges though—it’s all about survival of the

fittest once this delish black bean dip hits the table. 1 (15-ounce) can black beans, drained and rinsed 1 cup salsa 1 tablespoon lemon juice (fresh or via squirt bottle) 1 teaspoon onion powder

Mash beans with a fork. Add the salsa, lemon juice, and onion powder. Stir well and refrigerate before serving. Makes 8 servings.

214 |    Peta’s Vegan College Cookbook

Seven-Layer Mexican Dip

L

ayer upon layer of deliciousness. This dip is deeper than most of your friends.

1 (8-ounce) package vegan cream cheese 1 tablespoon taco seasoning mix 1 (15.5-ounce) can vegetarian refried beans 1 cup guacamole (see page 218) 1 cup chunky salsa 1 cup shredded lettuce 1 cup shredded soy cheddar cheese 2 tablespoons dried chives 1 small can sliced black olives

Mix the cream cheese and taco seasoning together. Spread onto the bottom of a 9-inch pie plate or other dish. Layer the beans, guacamole, salsa, lettuce, cheese, chives, and olives over the cream cheese mixture. Cover and refrigerate for a least 1 hour. Serve with tortilla chips. Makes 8 servings.

Dips    |   215

Chow Down Chili“Cheese” Dip

T

his “cheesy,” spicy dip goes great with corn chips and will have even the biggest meathead on campus coming back

for more. 1 (15-ounce) can vegan chili or 2 cups prepared vegan chili 1 tablespoon Mrs. Dash seasoning 2 slices vegan cheese 1 tablespoon black pepper 1 bag Fritos

Put the chili, Mrs. Dash, cheese, and black pepper into a big bowl and nuke for 2 minutes. Stir, then use Fritos for scooping. Makes 8 servings.

216 |    Peta’s Vegan College Cookbook

Campus Streaker Sausage Dip

G

reat for when you’re on the run. Guaranteed to turn any party into a sausage fest.

1 (14-ounce) tube vegan sausage 2 (8-ounce) containers of vegan cream cheese, room temperature 1 (15-ounce) can diced tomatoes with mild green chiles, undrained

Crumble the sausage as best you can and stir it into the cream cheese and tomatoes until evenly blended. Heat in the microwave for 3 minutes, or until hot. Serve with tortilla chips. Makes 8 servings.

Dips    |   217

Cheezy Breezy Bean Dip

B

ecause you know that dried-up tray of nacho dip stuff in the cafeteria has been there since, like, 1992.

1 (14.5-ounce) can vegetarian refried beans 1 (8-ounce) can diced chiles 1/3 package vegan cheese, grated

Put all the ingredients in a bowl, cover, and cook for about 2 minutes. Remove from the microwave and stir. Nuke for another minute or two. Stir again before serving with your fave chips. Makes 8 servings.

218 |    Peta’s Vegan College Cookbook

Unholy Guacamole

I

f the devil had a dip, this would be it.

3 large avocados, cut in half and pits removed 1/4 cup chopped cilantro 1 (16-ounce) jar salsa Salt, to taste

Scoop the avocado flesh into a bowl. Add the cilantro and salsa, and mix it all together. Season with salt and eat. Serve with chips, on top of nachos, in burritos, or by itself. Makes 8 servings.

Dips    |   219

Floor Party FourLayer Bean Dip

M

ake up for your bad taste in late night study music by charming your fellow dorm-dwellers with an example of

your good taste in food. 1 (15.5-ounce) can refried beans 1 (12-ounce) container guacamole 1 (8-ounce) can diced tomatoes 1 (4.25-ounce) can chopped black olives Black pepper, to taste 1 bag tortilla chips

Spread the can of beans on a large plate and nuke till warm. Top with the guac, then the tomatoes, and then the olives. Sprinkle with some pepper and serve with chips! Makes 8 servings.

220 |    Peta’s Vegan College Cookbook

Crazy Guac-odile Dip

A

guac and jalapeño dip that packs a big bite.

3 large avocados, peeled, pitted, and mashed 1 (14.5-ounce) can diced tomatoes, drained 2 tablespoons dried cilantro (optional) 1 tablespoon chopped jalapeños (canned is okay) 1 teaspoon onion powder Salt, to taste

Mix everything together and serve with chips or in tacos, burritos, etc. Makes 8 servings.

Dips    |   221

Orangu-tangy Orange Spread

T

his sweet spread gets two opposable thumbs up.

1 (8-ounce) container vegan cream cheese, softened 1 (10-ounce) jar orange marmalade Crackers

Mix the vegan cream cheese with the orange marmalade in a bowl until well combined. Serve with crackers. Makes 8 servings.

222 |    Peta’s Vegan College Cookbook

Wowy Maui Tropical Fruit Spread

T

his creamy coco-pine-orange concoction is hanging five in Hawaii, getting lei’d, and busting out the ukulele.

1/2 (8-ounce) container vegan cream cheese 1/2 cup vegan sour cream 1 (8-ounce) can crushed pineapple, drained 1/2 cup canned mandarin oranges, drained 1 tablespoon coconut flakes (optional)

Mix everything together until well blended. Serve with crackers. Makes 8 servings.

Dips    |   223

Chilly Dilly Skinny Dip

G

reat served with veggies and vegetarians in the raw. So lose your drawers and hope that the only thing chilly is

the dip. 1 cup vegan mayonnaise 1 (12-ounce) container vegan sour cream 1 1/2 teaspoons dill weed 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder

Stir everything together in a bowl and let chill in the refrigerator for at least one hour. Serve with raw veggies or potato chips. Makes 8 servings.

224 |    Peta’s Vegan College Cookbook

Fiesta in Your Mouth Salsa

N

ot to be mistaken with a party in your pants. Unless you’re into that type of thing.

1 (28-ounce) can diced tomatoes, drained 1 (8-ounce) can diced green chiles, drained 1 (4.25-ounce) can diced black olives, drained 1/4 cup olive oil 1/4 cup distilled white vinegar 1 tablespoon dried chives 2 teaspoons garlic powder Salt, to taste

Mix all the ingredients together in a bowl and place in the fridge to chill for at least 1 hour. Stir before serving with corn tortilla chips. Makes 8 servings.

Dips    |   225

Dorm Room ’Shroom Dip

T

ight quarters, tight budget, tight dip.

1/2 pound fresh mushrooms, sliced 2 1/2 tablespoons vegetable oil 1 teaspoon garlic powder 1 package vegan onion soup mix 1/8 teaspoon pepper 1 (8-ounce) container vegan cream cheese, softened 8 ounces vegan sour cream 2 tablespoons vegan bacon bits Crackers or small chunks of rye bread

Combine the mushrooms, oil, and garlic powder in a bowl and nuke, uncovered, for 2 minutes or until the mushrooms are tender, stirring once. Add the soup mix, pepper, and cream cheese, and stir together thoroughly. Nuke again, uncovered, for 3 minutes, stirring frequently. Stir in the sour cream and the bacon bits. Nuke, uncovered, for 3 minutes, or until heated through, stirring once. Serve with crackers or rye bread. Makes 8 servings.

226 |    Peta’s Vegan College Cookbook

Spring Break Tahini Bikini Dip

G

etting baked by the sun and playing in the ocean all day can really take a lot out of you. After a day at the beach

the last thing you want to do is cook, so munch on this delicious dip instead. 1 cup tahini 1 cup salsa Tortilla chips

Mix the salsa and tahini together in a serving bowl. Serve with tortilla chips. Makes 8 servings.

Dips    |   227

Nacho Momma’s Cheez Dip

Y

o’ momma never made anything this good.

1 (10-ounce) package vegan nacho-style cheese 1 (16-ounce) container salsa 1 (12-ounce) container vegan sour cream 1(12-ounce) bag veggie burger crumbles

Mix everything together in a bowl and nuke for 5 minutes, or until the crumbles are warm and the cheese is melted. Serve with tortilla chips. Makes 8 servings.

228 |    Peta’s Vegan College Cookbook

Salsa for Beginners

W

ay easier than trying to con your boyfriend into taking salsa lessons with you, and cheaper, too.

3 tablespoons vegan cream cheese 1 cup salsa

Mix the ingredients together and enjoy. Serve with tortilla chips. Makes 4 servings.

Dips    |   229

“Walk of Shame” Sugar Dip

H

old your head up; we’ve all done some pretty stupid things to get some sugar. Unlike last night, this sweet dip won’t

leave you with regrets or a bad reputation. 1 (8-ounce) container vegan cream cheese 3/4 cup brown sugar 1/4 cup white sugar 2 teaspoons vanilla 1/2 cup dry-roasted peanuts (optional) Apple slices

Using a hand mixer, beat the vegan cream cheese, sugars, and vanilla. If you don’t have a hand mixer, use your blender, but cut the cream cheese into small pieces first. Stir in the nuts, if using. Serve with the apple slices. Makes 8 servings.

230 |    Peta’s Vegan College Cookbook

Cheater’s Cheesecake Dip

C

heating on tests? Bad idea. Pulling a fast one on your friends with this recipe? Great idea! They’ll never know.

2 cups vegan marshmallow cream (Smucker’s and Ricemellow are good vegan options) 1 (8-ounce) container vegan cream cheese, softened

Cream the ingredients together by mixing together slowly, then refrigerate for a while. Serve with fruit from the cafeteria’s salad bar. Makes 8 servings.

diPs    |   231

Brown sugar fun diP

R

emember those “Fun Dip” packs from when you were a kid? You know, the peppermint stick you’d dip into that crack-

cocaine-like powder and lick until your head throbbed from the sugar? Well, think of this as Fun Dip’s older, healthier cousin. 1 (8-ounce) container vegan cream cheese 2 tablespoons brown sugar

Stir together and serve with fresh fruit. Makes 4 servings.

232 |    Peta’s Vegan College Cookbook

Feisty Fruit Salsa

P

art sweet, part hot, just like your latest online crush.

1 (16-ounce) tub pre-cut fruit of your choice 1 teaspoon chopped chives 1 tablespoon chopped fresh jalapeños (or use canned) 1 tablespoon lime juice (fresh or from a squirt bottle)

Put all the ingredients into a bowl and mix well. Cover and chill for several hours or overnight. Makes 4 servings

note: If you have a toaster oven, make chips to serve with the fruit salsa by brushing flour tortillas with melted vegan margarine, then sprinkling with a mixture of cinnamon and sugar. Cut into wedges, and bake at 350°F until crispy.

snaCKs

F

eel like a treat? Is your stomach growling so loudly you can hear it over your iPod? Or do you just want to impress the

people that keep wandering in and out of your room? These snacks are perfect for all those occasions, as well as between classes, on a study break, or late at night, when you’re watching Animal House for the tenth time. They’re fast, convenient, and have been known to help you miraculously make new friends with people down the hall, or even on different floors. You know what we mean—all of a sudden everyone is your best friend when you have tasty-looking food.

did you

knoW ?

as a vegetarian, your bones will last longer. the average bone loss for a  vegetarian woman at age 65 is 18 percent; for non-vegetarian women,  it’s double that.

234 |    Peta’s Vegan College Cookbook

Sham “Ham” Roll-Ups

Y

ou’ve always wanted to make something with chives because they sound fancy—admit it.

1 (8-ounce) container vegan cream cheese 1 tablespoon chopped chives Salt and pepper, to taste 1 (5.5-ounce) package vegan ham deli slices

Mix the cream cheese, chives, salt, and pepper together. Spread the mixture on the deli slices and roll up. Use a toothpick to hold together. Makes 4 servings.

Snacks    |   235

Undercover Oinkers

T

hese “pigs in a blanket” aren’t really pigs at all, but we won’t tell if you won’t.

1 (12-ounce) package vegan hot dogs Vegan cheese slices (optional) 1 (9-ounce) package vegan crescent rolls Your choice of condiments

Roll the hot dogs (and cheese, if using) up in the crescent rolls. Oil a plate so the rolls won’t stick to it, then place the rolls on the plate and heat in the microwave for 10 minutes, or until fluffy. Makes 4 servings.

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Slacker Slaw

I

f you’re too lazy to make this super-easy slaw, we need to have a talk with your parents.

1/2 (16-ounce) bag coleslaw mix 1 tablespoon chopped chives 2 tablespoons diced celery (visit your local salad bad if you don’t feel like dicing) 1/4 cup vegan mayonnaise 2 teaspoons lemon juice (use fresh or from the squirt bottle) Salt and pepper, to taste

Toss together the coleslaw mix, chives, and celery in a large bowl. Add the mayonnaise and lemon juice, and stir. Refrigerate for at least 30 minutes before serving. Makes 4 servings.

Snacks    |   237

Chili “Not” Dogs

B

ring these wieners to your next sausage—er, soysage— party and watch ’em disappear.

1 vegan hot dog 1 hot dog bun 1/4 cup vegan chili or prepared vegan chili Mustard Dill relish (optional)

Cook the hot dog according to the package directions. Place in the bun and top with the chili, mustard, and dill relish. Serve with onion rings or French fries. Makes 1 serving.

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One-Bite Pizzas

D

owning an entire beer in one breath? Big deal. Now you can brag to your buddies that you can take out a whole

pizza in one bite. 1/2 (12-ounce) bag veggie burger crumbles 1/2 (14-ounce) tube vegan sausage 1 (14-ounce) jar pizza sauce or any other tomato sauce 4 slices vegan cheese, cut into quarters 1 bag mini bagels, toasted

Mix the crumbles and sausage together and nuke for 2 to 3 minutes, or until warm. Take out of the microwave and mix in the pizza sauce. Spoon onto the bagels, top with 1/4 of a slice of cheese, and nuke for 20 seconds, or until the cheese is melted. Makes 4 servings.

Snacks    |   239

Oyster Cracker Snackers

S

o good you can’t just have one…

3/4 cup olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon salt 1 (24-ounce) bag oyster crackers Additional onion powder and garlic powder, to taste

Mix the oil, garlic powder, onion powder, and salt together in a small bowl. Place the crackers on a baking sheet with a lip and pour the oil mixture over the crackers, sprinkling them with more garlic powder and onion powder. Let sit for 10 minutes, mix, then let sit for an additional 20 minutes. Mix again and eat. Makes 4 servings.

240 |    Peta’s Vegan College Cookbook

Nerdy Birdy Chick’n Bytes

F

ake chicken for peeps who spend most of their time in a fake world. Hearty enough for hard-core gamers and

enough to feed an entire army of avatars. 1 package taco seasoning 1 tablespoon vegan mayonnaise 1 (8-ounce) package vegan chicken strips Salsa

Mix the taco seasoning with the mayonnaise. Put the mixture in a large resealable bag and add the chicken. Shake the bag like crazy to coat the chicken. Remove from the bag, put on a plate, and nuke for 1 minute. Dip in salsa. Makes 4 servings.

Snacks    |   241

Shuckin’ Awesome Corn on the Cob

A

delicious meal and if you’re feeling crafty, a chance to be the only guy on campus rocking a corncob pipe. Everyone

knows that ladies can’t resist a corncob pipe. How do you think Mark Twain got so much tail? 4 ears of corn, still in the husk Salt, pepper, and vegan margarine, to taste

Pop two of the ears of corn in the microwave and nuke for 8 minutes. Take the corn out of the microwave with your oven mitts or other hand-protecting device and shuck the corn. Repeat with the other two ears of corn. Put the shucked corn on a plate and top with salt, pepper, and margarine, or just eat it plain. Makes 4 servings.

242 |    Peta’s Vegan College Cookbook

Lemony Carrots

A

nd meat-eaters say that vegetarians only eat rabbit food. Oh, wait…

1/2 (10-ounce) bag baby carrots 1 tablespoon vegan margarine 1 tablespoon lemon juice, or more to taste Salt and pepper, to taste

Arrange the carrots in a single layer on a plate and dot with margarine. Cover and nuke for 6 minutes, or until almost tender. Sprinkle with lemon juice and season with salt and pepper. Makes 4 servings.

Snacks    |   243

Poor Man’s Pizzas

I

vy-league eating on a community-college budget.

24 crackers of your choice 1/4 cup pizza sauce 24 slices vegan pepperoni or other “meat” topping of your choice 1 1/2 cups finely shredded mozzarella-style vegan cheese

Top each cracker with some pizza sauce, pepperoni or other meat, and vegan cheese. Microwave for 1 minute, or until the “cheese” is melted. Makes 4 servings.

244 |    Peta’s Vegan College Cookbook

Happy Trailz Mix

G

reat for grazing a trail across campus.

1/2 cup corn-puff cereal (try Corn Pops or Kix) 1/2 cup mixed nuts 1/4 cup mini pretzels 1/4 cup dried pineapple 1/4 cup raisins 1 vegan chocolate bar, broken apart 1/4 cup coconut flakes (optional)

Mix all the ingredients together. Makes 4 servings.

Snacks    |   245

The “I Miss My Mommy” Special

H

omesick roomie? Show the poor chump some love with this home-style favorite—but also remind him that you’ll

have to ground him if he doesn’t start acting like a “big boy.” 2 (14.5-ounce) cans French-style green beans, drained 1 (2.8-ounce can) French-fried onions 3 tablespoons nutritional yeast 1 tablespoon vegetarian chicken-style broth powder (try Imagine’s No-Chicken Broth) 1 teaspoon garlic powder Salt, to taste

Combine all of the ingredients and put into a microwave-safe bowl. Nuke for 3 minutes or until hot. Eat. Makes 4 servings.

246 |    Peta’s Vegan College Cookbook

Pizza Fun-Do

T

otally do-able cheezy fondue that will leave your friends swooning.

1 (12-ounce) bag veggie burger crumbles 1 teaspoon onion powder 1 teaspoon garlic powder 2 (10-ounce) cans pizza sauce 3 cups vegan cheese, shredded Cubed French bread

Mix the crumbles with the onion and garlic powders and nuke until warm, about 1 minute. Mix in the remaining ingredients, except the bread. Nuke, uncovered, for 12 to 14 minutes, until the cheese melts. Stir to blend. Serve with bread cubes to dip into the fondue. Makes 4 servings.

Snacks    |   247

Cauli-Flower Power Florets

D

ig that Dijon.

1 (14-ounce) bag frozen cauliflower florets 1/2 cup vegan mayonnaise 1/4 cup Dijon mustard 1 cup shredded cheddar-style vegan cheese

Place the cauliflower in a bowl and nuke for 5 minutes, or until warm. Remove from the microwave. In another bowl, mix the mayonnaise and the mustard. Spoon onto the cauliflower and top with the cheese. Nuke for an additional 2 minutes, or until the cheese is melted. Makes 4 servings.

248 |    Peta’s Vegan College Cookbook

Pancake Pizza

Y

ou already start the day at the crack of noon; you might as well combine lunch with breakfast, too.

1 cup vegan pancake mix 1/2 cup soy milk 1 1/2 teaspoons egg replacer mixed with 2 tablespoons water 1/2 (8-ounce) can mushrooms, pieces and stems 1/2 (8-ounce) can black olives, sliced 1/2 cup shredded vegan cheese Pizza sauce, to taste

In a small bowl, mix together the pancake mix, soy milk, and egg replacer/water mixture. Stir until blended. Add the mushrooms, olives, and cheese. Microwave for 2 minutes, or until solid. Top with pizza sauce and enjoy. Makes 1 serving.

Snacks    |   249

Stadium Corn Dogs

F

eel free to put these on a stick to get the experience of the game from the comfort of your room.

1 cup cornmeal 1 cup all-purpose flour (unbleached) 1 tablespoon baking powder 1 teaspoon salt 1/3 cup canola oil 1 cup soy milk 1 teaspoon egg replacer mixed with 1/4 cup of water 4 veggie dogs, sliced Ketchup and mustard, for dipping

Put dry ingredients (except the hot dogs) in one bowl and mix; put the wet ingredients in another bowl and mix. Combine the wet and dry ingredients into a square casserole dish and mix until smooth. Plop the hot dogs in the mixture equal distance apart and pop in the microwave. Nuke on high for 5 minutes or until surface appears dry, rotating bowl after 2–3 minutes. Let stand 5 minutes before serving. Cut into squares and serve with ketchup and mustard for dipping. Makes 4 servings.

250 |    Peta’s Vegan College Cookbook

No-Pan Croutons

D

elicious with salad or on their own, and way better than those crusty little bricks they serve at the caf.

1/4 cup vegan margarine 2 teaspoons garlic powder 1 teaspoon salt 4 cups French bread, cut into 3/4-inch cubes

Place the margarine in a bowl and nuke for 1 minute, or until melted. Stir in the garlic and salt. Add the bread cubes, stirring gently to coat. Place in a bowl and microwave on high for 4 1/2 to 5 minutes, stirring 2 or 3 times. Let cool. Store in an airtight container. (The croutons will crisp as they cool.) Makes 4 servings.

Snacks    |   251

Grandma’s Homemade Applesauce

Y

our nana probably slaved in a hot kitchen for hours to make hers. Sucker.

1/3 cup dried raisins or other dried fruit 2/3 cup water 2 cups apple slices Cinnamon, for garnish

Place dried fruit in a bowl, cover with some water, and let sit for 15 minutes. Drain and place them in a blender with the apple slices and puree. Top with some cinnamon before serving. Makes 4 servings.

252 |    Peta’s Vegan College Cookbook

Slayer’s Slice

O

ne taste, and you can ward off any campus vampires simply by breathing on them.

Rolls of any kind, cut in half (hamburger buns, hot dog buns, dinner rolls, etc.), toasted Olive oil Garlic salt Dried oregano or parsley, if you have it

Brush the sliced side of the bread with a little olive oil (you don’t want to soak it, but make sure the surface is covered). Sprinkle with a little garlic salt and dried oregano or parsley, if using. Nuke in a microwave for 15 seconds. Makes 4 servings.

Snacks    |   253

Goddess of the Garbanzos

Y

ou’ll become an empowered empress and be ready to take on the world once this dish touches your taste buds.

1 (15-ounce) can chickpeas, drained 1/4 cup Annie’s Goddess Dressing

Mix together the dressing and chickpeas in a bowl and eat. Makes 2 servings.

254 |    Peta’s Vegan College Cookbook

Extra Credit “Ham” Toast Points

0%

effort; 110% satisfacción.

2 (5.5-ounce) packages vegan ham deli slices 3 cups vegan mayonnaise 1 cup soy parmesan cheese 1 cup shredded or diced vegan cheddar cheese 2 teaspoons garlic powder 1 teaspoon onion powder 2 large loaves Italian bread

Tear apart the slices of ham, then combine them in a bowl with the mayo, cheeses, garlic powder, and onion powder. Slice and toast the bread; when toasted, top with a spoonful of the spread. Pop them in the microwave until the cheese is melted. Makes 8 servings.

Snacks    |   255

Frankie’s Farts

N

ot a good meal to eat before a date, an exam, or pretty much any situation where others will be trapped in close

proximity to you, but delicious nonetheless! Our apologies to your roommate. 1 (15.5-ounce) can vegetarian baked beans 1 package vegan hot dogs

Open the can of beans and pour into a microwave-safe bowl. Slice or tear apart however many veggie dogs you would like to use and place in the same bowl. Nuke for 3 minutes and eat. Makes 4 servings.

256 |    Peta’s Vegan College Cookbook

Golive Harden Bruschetta

L

ike the fancy stuff at that Italian place, without the crying babies and jacked-up prices.

1 (14.5-ounce) can diced tomatoes, drained 1 (2.25-ounce) can chopped black olives, drained 2 tablespoons olive oil 2 teaspoons balsamic vinegar (or less for a milder flavor) Garlic powder, to taste Salt and pepper, to taste 1 whole-wheat pita

Put the tomatoes and olives in a bowl and mix together. Add the olive oil and balsamic vinegar and stir, mixing well. Season with garlic powder, salt, and pepper. Toast the pita in toaster. Tear into smaller pieces. Dip into the tomato mixture, scooping some of the olives and tomatoes, and eat! Makes 2 servings.

Snacks    |   257

EZ Cheezy Broccoleezy

N

o, nutritional yeast is not a malady caused by malnutrition. It’s a delicious cheese alternative best when served

smothered on broccoli. ’Nuff said. 1 (10-ounce) bag frozen broccoli florets 1/4 cup nutritional yeast Salt, to taste 2 tablespoons margarine

Nuke the broccoli for 4 minutes. Set aside. Mix the salt and nutritional yeast together and sprinkle onto the broccoli. Add the margarine and nuke for 1 minute. Stir together and eat! Makes 2 servings.

258 |    Peta’s Vegan College Cookbook

Don’t Get Creamed Spinach

L

et’s face it, that inadvertent bicep curl you do when you bring your fork to your mouth is as close as you’re going

to get to pumping iron. Better load up on as much spinach as you can. 3/4 cup soy milk 2 tablespoons vegan margarine 2 tablespoons flour 1/4 teaspoon salt Pepper, to taste 1 (10-ounce) package frozen spinach, thawed

Heat everything but the spinach together in the microwave for 30 seconds. Stir. Heat again for 30 seconds. Stir again. Add the thawed spinach and nuke for 1 minute. Stir and eat. Makes 2 servings.

Snacks    |   259

“Age of Asparagus” Spears

A

s nutty as Brit with a far-out flavor. This steamy veggie is guaranteed to get you some crunchy hippie-chick love.

1/2 pound fresh asparagus, woody ends trimmed or snapped off 2 teaspoons red wine vinegar 3–4 tablespoons olive oil Salt and black pepper, to taste Chopped walnuts

Nuke the asparagus for 2 to 3 minutes, until crisp but tender. While it’s cooking, whisk together the vinegar, oil, salt, and pepper. To serve, drizzle the vinaigrette over the asparagus and garnish with the chopped walnuts. Makes 2 servings.

260 |    Peta’s Vegan College Cookbook

Boozy Beer Bread

T

he bad news is that it won’t slide through your beer bong. The good news is you can seriously eat about twenty

loaves of this beer-soaked bread before someone wrestles your car keys from you. 2 cups self-rising flour 1 cup all-purpose flour 3 tablespoons sugar 12 ounces beer, at room temperature Cooking spray, to coat Cornflake crumbs, to taste 1 tablespoon vegan margarine, softened

Mix flours, sugar, and beer together to make your batter. Spray a glass loaf pan with cooking spray, then sprinkle the bottom and sides with crumbs. Spoon batter into pan and top with margarine, making sure top is evenly coated. Then add a light sprinkling of cornflake crumbs. Nuke on medium heat for 9 minutes, then on high heat for 2 minutes. Makes 4 servings.

Snacks    |   261

Fancy Pants Green Beans

S

picy as an Argentine salsa on that TV dance show you’ll never admit you like, but much more appetizing then the

“manitards” the contestants wear. 1 (15-ounce) can fancy sliced green beans, drained 1 tablespoon vegan margarine 1 tablespoon salsa 1/2 teaspoon spicy sesame oil

Mix everything together in a bowl and nuke for about 1 1/2 minutes, until hot. Makes 4 servings.

262 |    Peta’s Vegan College Cookbook

Friends With Bennies Baked Beans

A

n easy and fulfilling recipe you don’t have to commit a lot of time or energy to. And much like that FWB thing

you got going on, these beans may come back later to bite you in the ass. 1 (16-ounce) can baked beans, undrained 1 (16-ounce) can red kidney beans, drained 1/2 cup chunky style prepared salsa 1 teaspoon onion powder 1 teaspoon prepared mustard

Combine all the ingredients in a bowl and mix well. Cover with microwave-safe wax paper and nuke for 7 to 9 1/2 minutes, or until the flavors are blended, stirring twice during cooking. Makes 4 servings.

Snacks    |   263

Muy Caliente Corn

B

eing set up by a friend? Cook this to impress your date. At least if the date’s not hot, the corn will be.

1 (14-ounce) can corn, drained 1 (7-ounce) can diced jalapeños, drained 1 teaspoon onion powder 1 (4-ounce) jar pimentos 2 tablespoons vegan margarine Salt and pepper, to taste

Combine the corn, jalapeños, onion powder, pimentos, and margarine in a microwave-safe bowl. Cover and nuke for 4 minutes or until hot, stirring every minute or so. Add salt and pepper and eat. Makes 4 servings.

264 |    Peta’s Vegan College Cookbook

Tropical Love Triangles

P

olynesian-inspired toaster points as sweet and satisfying as any tropical delight you can imagine, but without any

of the travel hassles. 8 slices of your favorite bread 1 (15-ounce) can tomato sauce 1 (14-ounce) can pineapple, crushed and drained 1 box vegan baked ham deli slices 1 package mozzarella-style vegan cheese (Tofutti melts the best in this case)

Cut crusts off bread. Toast the bread and cut each piece in half diagonally so you have two triangles. Take the bread out of the toaster and spread the tomato sauce on each slice. Tear up a slice of ham and place on top of the toast, then sprinkle the pineapple on the toast and top with vegan cheese. Repeat process for each piece of toast. Pop in the microwave for 30 seconds or until cheese is melted. Makes 4 servings.

Snacks    |   265

Stuffed Dorm Room ’Shrooms

S

tuffed to the top and packed full of crumbs. Like your side of the room—but much more tastefully done.

1/2 pound medium-size mushrooms, washed, with stems removed and saved 4 tablespoons vegan margarine 1/2 cup chopped chives 3 tablespoons breadcrumbs

Arrange the mushroom caps, hollow side up, in a single layer in a baking dish. Set aside. Chop up the mushroom stems and combine with the margarine and chives in another dish. Nuke, uncovered, for 3 to 4 minutes, stirring twice. Add the breadcrumbs, stir, and set aside. Cover the mushroom caps and nuke for 2 to 3 minutes, or until nearly cooked, rotating the dish a half turn after the first minute. Stuff each cap with some of the breadcrumb mixture. Cover and nuke for 2 minutes, or until hot. Makes 4 servings.

266 |    Peta’s Vegan College Cookbook

No “Dough” Pizza

B

lew all your pizza money on beer books? No problem—

make your own, no “dough” needed!

1 slice bread Spaghetti sauce, to taste 1 slice vegan cheese 4 slices vegan pepperoni

Toast the bread in the toaster. Take out and top with the sauce, cheese, and pepperoni. Place in microwave and nuke until the cheese is melted. Makes 1 serving.

Snacks    |   267

Limon Spinach

I

t’s like the liquor: tasty, fresh, and delicious, except you can’t get arrested for carrying this in an open container.

2 (10-ounce) bags pre-washed fresh spinach, rinsed 5 tablespoons vegan margarine 2 tablespoons lemon juice (fresh or from squirt bottle) 2 teaspoons garlic powder Salt and pepper to taste

Put the spinach in a serving dish. Add the margarine, garlic, and lemon juice. Cover with plastic wrap. Nuke for about 2 minutes, or until the margarine is melted and the spinach is wilted. Remove the plastic wrap and eat. Makes 4 servings.

sPotlight on: Potatoes

T

here are thousands of varieties of potatoes and just as many ways to prepare them. This is definitely a good thing, since

potatoes are delicious and filling. They’re also a great defense weapon (who would ever expect you to throw a potato at them?)—but that’s beside the point. Potatoes are quick, tasty, and easy to make so be sure to always keep some on hand.

did you

knoW ?

raising animals for food requires massive amounts of food and raw  materials: Farmed animals consume 70 percent of the corn, wheat,  and other grains that we grow, and one-third of all the raw materials  and fossil fuels used in the u.s. go to raising animals for food.

270 |    Peta’s Vegan College Cookbook

German ’Tato Salad

E

ven if you can’t get to the beer garden, you can be an honorary German year-round with this tasty concoction

of ’taters and mustard. 2 lbs. red potatoes 1/2 cup chopped chives 1 cup vegan bacon bits 6 tablespoons vinegar, or to taste 1/3 cup vegetable oil 3 tablespoons brown mustard, or to taste Salt and pepper, to taste

Wash the potatoes and stab them with a fork (to vent). Place in microwave for 5 minutes or until tender. You should be able to easily stick a fork in them, but they shouldn’t fall apart. Cut into cubes. In a large bowl, mix together the bacon bits, chives, vinegar, oil, and mustard. Toss the potatoes into the bowl and mix until the potatoes are well-coated. Add salt and pepper. Makes 4 servings.

Spotlight on: Potatoes    |   271

Classic Potato Salad Fake-Out

W

ith vegan mayo instead of the eggy original, no one will ever guess that their new favorite classic potato salad is

a faker. 4 large russet or Idaho potatoes 1 cup vegan mayonnaise 1 teaspoon Dijon mustard 1 cup chopped celery 1/2 cup chopped chives Salt and pepper, to taste

Wash the potatoes and stab them with a fork (to vent). Place in microwave for 8 minutes or until tender. You should be able to stick a fork in them, but they shouldn’t fall apart. Cut into cubes. In a large bowl, mix together the mayonnaise, mustard, celery, and chives. Add the potatoes and toss until well coated. Add salt and pepper. Chill and serve. Makes 4 servings.

272 |    Peta’s Vegan College Cookbook

Tough and Stuffed Sweet Potatoes

S

weet potatoes as stuffed with attitude as your boyfriend’s ex, only this dish won’t give you the stink-eye.

4 medium sweet potatoes 1 (15-ounce) can black beans, drained 1 (10-ounce) can diced tomatoes 1 tablespoon vegetable oil 3/4 teaspoon salt 1/4 cup vegan sour cream

Stab the sweet potatoes with a fork in several places to vent. Nuke until tender all the way to the center, 12 to 15 minutes. Meanwhile, in a medium bowl, mix together the beans, tomatoes, oil, and salt. Nuke for about 2 to 3 minutes, until just heated through. When just cool enough to handle, cut each sweet potato lengthwise (being careful not to cut all the way through), press open to make a well in the center, and spoon the bean mixture into the well. Top with some sour cream. Makes 4 servings.

Spotlight on: Potatoes    |   273

Teacher’s Pet Tater Skins

L

ay it on thick and hang on every bite. We promise, the Bac-Os are as Fake-O as your interest in what the teacher

is actually saying. 1 potato 2 slices vegan cheese 1 tablespoon vegan bacon bits 2 tablespoons vegan sour cream Salt and pepper, to taste

Stab the potato with a fork multiple times, like a blonde in a bad horror flick. Nuke on high for 5 minutes, or until tender. Take out of the microwave and cut in half. Top with the cheese and bacon bits. Place back in the microwave and nuke for another minute. Take out and top with the sour cream, salt, and pepper. Makes 1 serving.

274 |    Peta’s Vegan College Cookbook

The Sweetness ’Tater Salad

N

ext to bringing a cooler full of “refreshing beverages,” bringing this surprisingly sweet ’tater salad to your next

picnic is the easiest way to score points with your pals. 1 sweet potato, peeled and grated 1 (16-ounce) bag coleslaw mix (shredded cabbage) 1/2 (10-ounce) bag shredded carrots Handful of raisins 1 apple, cored and diced 1/2 (20-ounce) can diced pineapple, do not drain 1/4 cup lemon juice 1/4 cup olive oil

Toss all the ingredients together in a large bowl and serve immediately. Makes 2 servings.

Spotlight on: Potatoes    |   275

Pioneer Potato Salad

T

astes like your 100-year-old granny’s 200-year-old recipe.

2–3 medium potatoes (try to pick ones around the same size for even cooking), washed 1/2 cup vegan mayonnaise 2 teaspoons garlic powder 1 teaspoon pepper Dill relish, to taste

Stab the potatoes with a fork (to vent) and nuke for about 3 minutes. Flip the potatoes over (careful, they’re hot!) and nuke for another 3 minutes. Mix the mayo, spices, and relish in a medium-sized bowl. Let the potatoes rest in the microwave for a few minutes (they will continue to cook). Remove the potatoes and cut into bite-sized pieces—usually halves and then eighths will do—carefully, as they may still be hot inside. Mix the potatoes with the sauce and enjoy! Makes 4 servings.

276 |    Peta’s Vegan College Cookbook

Potatoes in Paradise

S

ingle White Potato meets Dicey Green Avocado…you know this can only end with the two of them wrapping up

in a tortilla and getting freaky. 1 Yukon gold potato 1 (10-inch) tortilla 1 avocado, diced 1/2 cup shredded lettuce Salt, to taste

Stab the potato several times with a fork and get your frustrations out. Nuke for about 6 minutes, or until soft but not mushy. Cut into small cubes once cooled. Nuke the tortilla for 10 seconds to soften. Toss the potatoes, diced avocado, and lettuce onto the tortilla. Season with salt and wrap up. Makes 1 serving.

Spotlight on: Potatoes    |   277

Pretty Much the Best Burrito

I

t’s a Tatorito—a potato and a burrito mixed together. Get it?

1 sweet potato 1 (15-ounce) can pinto beans, drained and rinsed 2 large tortillas 1/2 cup salsa verde 2 tablespoons guacamole or vegan sour cream (or both, if you’re feelin’ feisty)

Poke some holes in the sweet potato with a fork. Nuke on high for 5 to 6 minutes, or until softened. Remove from the microwave, cut into small cubes, and set aside. Nuke the beans in a microwave-safe dish for 2 minutes and remove. One at a time, nuke the tortillas for 10 seconds to soften. To make the burritos, put half the potato cubes and half the beans in the middle of each tortilla. Top each with half of the salsa and half of the guacamole or sour cream. Eat. Makes 2 servings.

278 |    Peta’s Vegan College Cookbook

chill-out chili fries

A

ll work and no play will seriously fry your brain. Better take a study break with a plate of these delish fries!

1 bag frozen French fries 1 (15-ounce) can vegan chili or 2 cups homemade vegan chili

Place the French fries on a plate and nuke for 3 minutes, or until warm—or if you have a toaster oven, follow the directions on the package for cooking in a toaster oven. Empty the can of chili into a bowl and nuke for about 2 minutes, or until hot. Top the fries with chili and eat! Makes 4 servings.

Spotlight on: Potatoes    |   279

lazy man’s candied yams

J

ust like your mama’s home cooking, if your mama were too lazy to actually cook. We won’t slap you for eating it

with your fingers, but you do have to get off your ass and cook it yourself. 1 sweet potato Bottle of maple syrup

Stab the sweet potato with a fork multiple times to vent. Nuke on high for 5 minutes, or until tender. Let cool. Then pick the sweet ’tato up, squirt with some maple syrup, and eat like an apple. Makes 1 serving.

280 |    Peta’s Vegan College Cookbook

idaho? no, you da ho Potatoes au Gratin

P

otatoes. It’s what’s for dinner.

2 medium potatoes, sliced 1/2 cup nutritional yeast 1/2 cup soy milk 1 teaspoon salt 1 teaspoon garlic powder

Place the potato slices in a bowl and nuke for 3 minutes. Mix the remaining ingredients together until a sauce is formed. Top the potatoes with the sauce and microwave for 2–3 minutes or until the potatoes are tender. Makes 2 servings.

Spotlight on: Potatoes    |   281

Twice-Baked Potatoes

F

inally—something more baked than your roommate.

1 medium baking potato 1 teaspoon chopped chives 1/4 cup vegan sour cream 1/2 cup shredded vegan cheddar cheese Salt, pepper, and garlic powder, to taste

Stab the potato with a fork like it owes you money. Nuke for 5 minutes, or until potatoes are tender. Remove from the microwave and cut in half lengthwise when cool enough to handle. Use a large spoon to scoop out the inside of the potato, leaving the skin intact. Place the scoopings into a bowl. Stir the chives, sour cream, and cheese into the scooped-out part of the potato. Season with garlic powder, salt, and pepper and mix well. Nuke for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skin and eat. Makes 1 serving.

282 |    Peta’s Vegan College Cookbook

’Tis the Season(ed) Potato Wedges

L

ook, dude, it may not be winter, but what the hell, try these anyway!

4–6 small potatoes, cut into thick wedges 3/4 cup vegan margarine, melted Garlic-and-herb seasoned salt, to taste

Nuke the margarine in a small bowl until melted, about 90 seconds. Place the potato wedges on a microwave-safe plate and pour the melted margarine on top, making sure that each wedge is well coated. Sprinkle the seasoned salt over the wedges and nuke for about 2 minutes, or until tender. Let cool before eating. Makes 4 servings.

Spotlight on: Potatoes    |   283

One-Handed Tater

L

eaves the other hand free for the TV remote, mouse, or whatever.

1 potato Ketchup and mustard, to taste

Stab the potato with a fork multiple times to vent. Nuke on high for 5 minutes or until tender. Let cool. Then pick up, add some ketchup and mustard, and eat like an apple. Makes 1 serving.

284 |    Peta’s Vegan College Cookbook

Piz-tato

T

his super simple pizza/potato combo will be ready to devour before you can speed-dial the pizza delivery guy.

Besides, isn’t it just a bit shameful that you two are on a firstname basis? 1 large baking potato 3 tablespoons pizza or tomato sauce 1/2 cup shredded mozzarella-style vegan cheese

Stab the potato with a fork like you mean it. Microwave for about 6 minutes, or until squishy when lightly squeezed. Cut the potato in half and spoon pizza sauce over each half. Top with vegan cheese and pop back into the microwave for another minute, or until the cheese is melted. Makes 1 serving.

Spotlight on: Potatoes    |   285

Cheater Taters and Onions

W

hipping up a bowl of these taters and onions is even easier than paying the nerdy freshman downstairs to

write your research paper. 1 potato, sliced 1/2 small onion, sliced 2 tablespoons vegan margarine Salt and pepper, to taste

Put all the ingredients in a bowl. Cover and nuke for 4 minutes, or until the potatoes are tender. Makes 1 serving.

286 |    Peta’s Vegan College Cookbook

Micro-Economical Microwave Potatoes

W

hen your supplies cannot meet your demands, there are always potatoes—cheap, filling, and delicious.

3 large potatoes, peeled and cubed 2 tablespoons vegan margarine 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon pepper

Combine all the ingredients in a dish and nuke for about 1 minute, until the margarine melts. Stir. Cook for 10 minutes more, stirring occasionally. Makes 4 servings.

Spotlight on: Potatoes    |   287

Ben Franklin’s Miserly Mashers

W

hen tuition’s due, it’s all about the Benjamins. Make your cash flow further with these penny-pinching potatoes

4 servings instant vegan mashed potatoes, cooked according to the package 1 tablespoon vegan bacon bits 1 tablespoon vegan cheese 1 tablespoon vegan sour cream 1 tablespoon chopped chives Salt and pepper, to taste

Cook the instant potatoes according to the package, then mix together in all the other ingredients. There you go! It’s best to add the bacon bits right before serving. Makes 4 servings.

288 |    Peta’s Vegan College Cookbook

Crunchy Munchies

F

or when it’s late, and you’ve spent your last quarter on laundry.

1 tablespoon vegetable oil 1 potato, sliced paper thin (use the “cheese” part of a grater to do this) Salt, to taste

Pour the oil into a plastic bag (a produce bag works well). Add the potato slices and shake to coat. Lightly coat a large dinner plate with oil. Arrange the potato slices in a single layer on the plate. Nuke for 3 to 5 minutes, or until lightly browned. Place the chips in a bowl and toss with salt. Let cool. Eat. Makes 4 servings.

desserts

I

f you’re anything like us, you have an out-of-control sweet tooth that can flare up anytime, anywhere. It demands attention like a

drunk girl at a party. Well, now you can satisfy yourself with some Ice Cream Pudding Pie or No-Bake Chocolate Cake. Feel free to share to score some brownie points with your RA.

did you

knoW ?

according to the american dietetic association, “Well-planned vegan  and other types of vegetarian diets are appropriate for all stages of the  life  cycle,  including  during  pregnancy,  lactation,  infancy,  childhood,  and adolescence.”

290 |    Peta’s Vegan College Cookbook

Chocolate Dip Sticks

S

alty and sweet—a great combination.

1 (12-ounce) bag vegan chocolate chips 1 (10-ounce) bag pretzel rods Chocolate or rainbow sprinkles (optional)

Line a tray with wax paper and set aside. Put the chocolate chips in a bowl and nuke for 1 minute. Stir. Heat for another 30 seconds, if necessary, and stir till smooth. Grab your pretzel rods and hold them over your bowl while, using a spoon, drizzling the melted chocolate over each pretzel. Hold over another bowl and sprinkle with sprinkles, if using. Place on the lined tray and put in the fridge until cool. Makes 4 servings.

desserts    |   291

Bachelorette Party Berries

H

ave an engaged friend? Congratulate her on getting her MRS degree by making these bangin’ berries. Then make

her see how many she can fit in her mouth at once. 1 bag vegan chocolate chips strawberries Wooden skewers

Put the chocolate chips in a bowl and nuke for 1 minute. Stir. Heat for another 30 seconds, if necessary, and stir until smooth. Dip the strawberries in the chocolate and place on aluminum foil to dry. Impale a few on each skewer and serve. Makes 4 servings.

292 |    Peta’s Vegan College Cookbook

Spring Break Reminder Pudding

F

orget ambrosia—this is the food of the gods.

2 cups jarred mango, drained 1 teaspoon lime juice (from squirt bottle or fresh) Shredded coconut and chopped pecans, to taste

Put the mango and lime juice in a blender and blend till smooth. Top with shredded coconut and/or pecan pieces and serve. Makes 4 servings.

Desserts    |   293

Due Dates

S

tudents live and die by deadlines. Now you can chew through yours like Godzilla in Tokyo.

1/2 cup raw nuts (try peanuts or cashews, but any will work) 2 tablespoons cinnamon 2 (8-ounce) bags pitted dates

Grind the nuts in a food processor or blender until chopped into small pieces. Add the cinnamon and pulse to combine. Set 13 to 15 dates aside, then add the rest to the blender. Grind again until the dates are about the same size as the nuts. Pour into a bowl and set aside. Cut the reserved dates down the long side in order to make room for the filling. Pinch small bits of the mixture together and stuff the dates. Eat. Makes 4 servings.

294 |    Peta’s Vegan College Cookbook

Fake Blondes

W

e don’t care if you highlight as long as your food is fake, too.

1/2 cup applesauce 2/3 cup sugar 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup whole-wheat flour 4 tablespoons cocoa powder 1/2 teaspoon salt 1/2 cup vegan chocolate chips

Put the applesauce, sugar, canola oil, and vanilla in a large bowl and mix together well. In another bowl, mix together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients, stirring just until the dry ingredients are wet. Add the chocolate chips and stir a few times to incorporate. Pour into a baking dish that’s been sprayed with cooking spray. Nuke for 4 to 5 minutes. Let cool to harden before cutting into bars. Makes 4 servings.

Desserts    |   295

Georgia Peach Cobbler

Y

ou don’t have to be a sweet Southern belle to enjoy this dessert, y’all.

1 (15-ounce) can peaches with syrup 1/4 cup quick oats 1/4 cup corn flakes or granola (if using granola, make sure it’s broken into small bits) 1/2 teaspoon cinnamon 1 tablespoon brown sugar

Remove 1 tablespoon of the syrup from the peaches and set aside. Mix together the oats and cereal or granola in a bowl. Put about 1/4 of the cereal mixture into a separate bowl, then add 1/3 of the peaches (including the syrup). Repeat the layers, ending with the cereal mixture on top. Sprinkle on the cinnamon and sugar and drizzle the reserved tablespoon of syrup on top. Nuke for about 2 minutes, until hot. Let cool for a few minutes before digging in. Makes 4 servings.

296 |    Peta’s Vegan College Cookbook

Melon Head Granita

A

cross between a snow cone and a sorbet, this chill treat is just begging to be spooned.

4 cups seedless watermelon chunks 1/2 cup sugar 1 tablespoon lemon juice (fresh or from a squirt bottle)

Puree all the ingredients in a blender until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Scrape the sides with a fork down to the bottom several times, then freeze for an additional hour. Repeat the scraping, and freeze for 1 more hour. Remove from the freezer, scrape with a fork, and serve immediately. Makes 4 servings.

Desserts    |   297

Banana Hammock Balls

F

ull of tropical fruits and nuts, the only thing missing is a hammock. What were you thinking?

2 ripe bananas 1 cup shredded sweetened coconut 1/2 cup chopped dates 1 1/2 tablespoons cocoa powder

Mash the bananas in a bowl. Add the other ingredients and then form into balls. Nuke in the microwave for 1 minute, or until heated through. Makes 4 servings.

298 |    Peta’s Vegan College Cookbook

Ice Cream Frizzle Drizzle

B

est to use at our favorite type of bar—a vegan ice cream sundae bar!

1 cup frozen berries 1 tablespoon powdered sugar 1/2 teaspoon dried mint 1/8 teaspoon vanilla

Blend all the ingredients together in a blender. Pour on top of ice cream, sorbet, cake, or another sweet of your choice, and serve. Makes 4 servings.

Desserts    |   299

Noon in Cancun Frozen “Yogurt”

R

eminisce about that spring break trip to Mexico with a bowl of fruity, cool, and creamy goodness.

1/2 cup soy yogurt (your favorite fruit flavor) 1/4 cup orange juice 1/4 cup canned pineapple chunks, drained 1/4 cup canned orange slices, drained Sprinkle of coconut

Put the soy yogurt, orange juice, pineapple, and oranges in a blender and blend until smooth. Pour into a bowl and stir in the coconut. Freeze for at least 1 hour before eating. Makes 4 servings.

300 |    Peta’s Vegan College Cookbook

Creamy Banana-Wafer Pudding

A

ny recipe with pudding is an automatic crowd pleaser.

3/4 cup vegan vanilla wafers 2 bananas, sliced 1 package vegan pudding 1 1/2 cups cold soy or almond milk

Put the wafers in the bottom of a 9 × 9-inch dish and top with half of the banana slices. Prepare the pudding by placing the dry pudding mix and the cold soy or almond milk in a blender and beating gently until smooth. Pour the pudding on top of the banana-wafer “crust.” Let set in the fridge for a couple of hours. Top with extra banana slices and serve. Makes 4 servings.

Desserts    |   301

Food of the Goddesses

P

amper yourself with these tasty morsels.

3 1/2 cups vegan cake or cookie crumbs (just crumble some soft cookies or cake) 1 1/2 cups powdered sugar 5 1/2 tablespoons vegan margarine 6 tablespoons orange juice 1/3 cup shredded coconut

Stir together the cake crumbs and powdered sugar in a large bowl. Add the margarine and orange juice. Mix well, then form balls about 1 inch across. Roll the balls in the shredded coconut, place on a large plate, and chill in the refrigerator for an hour, until firm. Makes 4 servings.

302 |    Peta’s Vegan College Cookbook 

MiaMi Beach Pudding

I

t’s like spring break for your mouth!

1 (16-ounce) package soft tofu 1/2 cup sugar 1 1/2 teaspoons vanilla extract 1/2 cup shredded coconut

Whip the tofu, sugar, and vanilla extract in a blender until stiff and creamy. In a bowl, fold the coconut into the tofu mixture. Pour the pudding into parfait glasses or individual dessert bowls and chill. For an extra treat, serve topped with chocolate sauce. Makes 4 servings.

Desserts    |   303

Poseur Pineapple Pie

L

ooks like pineapple pie, but don’t be fooled by this suspiciously docile dessert. Underneath it all, it’s just fruit

trying to be something it’s not. 1/2 tablespoon cornstarch 1 (20-ounce) can crushed pineapple, refrigerated and undrained 1 cup fresh blueberries 1/2 pint fresh strawberries, cut up 1 (20-ounce) can sliced peaches, drained 1 vegan pie crust

Put the cornstarch and 3 tablespoons of the cold pineapple juice in a dish and mix together well. Add the rest of the pineapple juice, along with the pineapple, and nuke for 5 minutes, or until bubbling and thickened. Set aside. Arrange the blueberries, strawberries, and peaches in the crust and cover with the pineapple sauce. Refrigerate for at least 1 hour before serving. Makes 6 servings.

304 |    Peta’s Vegan College Cookbook

Cheapskate Dates

A

small price to pay for a big reward. Don’t you wish all of your dates were this cheap and easy?

1/2 (8-ounce) container vegan cream cheese 1/4 cup powdered sugar 2 tablespoons orange juice 1 box whole pitted dates Powdered sugar, optional

Beat together the cream cheese, powdered sugar, and orange juice in a bowl. Cut each date down the middle and stuff the cream cheese mixture into the date and refrigerate for at least 30 minutes. Dust with powdered sugar before serving, if you wanna get fancy. Makes 4 servings.

Desserts    |   305

Choco-nanner Parfait

P

arfait is French for perfect. Say that to those studyabroad hotties over at the languages building and see

how they swoon. 1 package vegan pudding (vanilla or chocolate) 1 1/2 cups soy milk 1 cup crushed vegan cookies or graham crackers 2 large bananas, sliced Vegan chocolate chips

Mix the pudding with the milk. Refrigerate for 10 minutes. Layer some of the cookies, banana slices, and pudding in a tall glass. Top with some chocolate chips and refrigerate for 1 hour. Makes 4 servings.

306 |    Peta’s Vegan College Cookbook

Blueberry Pie Dump Cake

L

ike with dumpster diving, all of the good stuff is always at the bottom.

1 (21-ounce) can blueberry pie filling 1 (8 1/2-ounce) can crushed pineapple, sweetened and undrained 1 (9-ounce) package vegan yellow cake mix (try Duncan Hines—many are vegan) 1/3 cup vegan margarine, melted 1/2 cup coarsely chopped walnuts or pecans

Spread blueberry pie filling evenly into a cake dish, then spoon pineapple (including the juice) on top of it. Sprinkle cake mix evenly over the fruit, then sprinkle the nuts on top. Drizzle melted margarine as evenly as possible over all. Set the cake dish on a book to raise it a little nearer the center of the microwave, then nuke uncovered for 10 minutes. Give the dish a quarter turn twice during cooking. Mixture should be boiling throughout. Set dish out on flat surface and allow to cool before serving. Makes 6 servings.

Desserts    |   307

Breakup Pudding

N

othing mends a broken heart quite like sitting in bed in your pajamas, watching hours of reality TV, and eating

an entire bowl of this chocolate pudding. 1 pack firm silken tofu, crumbled 10 tablespoons sugar 8 tablespoons unsweetened cocoa powder 2 1/2 teaspoons vanilla extract Pinch of salt

Blend all ingredients in a food processor or blender until creamy and thick. Chill. Makes 4 servings.

308 |    Peta’s Vegan College Cookbook

No-Bake Chocolate Cake

N

o oven? No problem. Help yourself to some Easy Bake lovin’ straight from your microwave oven.

Nonstick vegan margarine spray 3 tablespoons vegan margarine, softened 1/4 cup sugar 1/4 cup banana, mashed 1 teaspoon vanilla

1/4 cup soy milk 1/2 cup flour 2 tablespoons cocoa powder 1/4 teaspoon baking powder Dash of salt

extract

Spray a medium bowl with nonstick spray and set aside. In a separate bowl, combine the margarine, sugar, banana, vanilla extract, and soy milk; stir together. Combine the flour, cocoa powder, baking powder, and salt in another bowl. Stir the dry mixture into the wet one until smooth, then pour into the greased bowl. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. To serve, let the cake cool five minutes. When it’s cooled, cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate. Makes 4 servings.

Desserts    |   309

Mallow-Nut Truffles

A

ll your favorite snack foods in one bite. It doesn’t get any better than that.

1 cup plain popped popcorn 1 cup vegan marshmallow topping (we like Smucker’s and Ricemellow) 1 cup salted peanuts 1 pound vegan semisweet chocolate, broken into pieces

Coat a baking pan with oil and/or cooking spray. Gently mix the popcorn, marshmallow topping, and peanuts together and form into little mounds on the pan. Put the chocolate pieces in a bowl and nuke for 1 minute. Stir. Heat for another 30 seconds, if necessary, and stir until smooth. Pour the melted chocolate over each little mound, covering completely. Refrigerate until chocolate is set. Makes 4 servings.

310 |    Peta’s Vegan College Cookbook

Couch Surfer Sponge Pudding

S

uper smooth banana pudding that’s easy to make and easy to swallow—unlike the fact that your couch-crashing

buddy won’t get off your futon. 1/4 cup vegan margarine 1/4 cup sugar 1/4 cup banana, mashed 2 tablespoons soy milk 1/2 cup self-rising flour

In a medium bowl, mix together the margarine and sugar until smooth. Add the banana and soy milk and, while stirring, slowly add the flour, mixing until all the ingredients are well blended. Cover and nuke for 3 1/2 minutes, or until the pudding is slightly congealed. Eat. Makes 4 servings.

Desserts    |   311

Loco-Cocoa Snack Cake

C

razy fast and delicious.

1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup water 1/2 cup vegetable oil 2 tablespoons white vinegar 2 teaspoons vanilla extract

Combine the flour, sugar, baking soda, cocoa powder, and salt in a bowl. Combine the remaining ingredients in a separate bowl, then stir into the flour mixture. Microwave on high for 6 to 7 minutes, rotating 1/4 turn twice, until a fork comes out clean when inserted in the center. Let cool for 10 minutes. Makes 4 servings.

312 |    Peta’s Vegan College Cookbook

Chocolate Dorm Cake

N

eed to find common ground with someone? This cake is a great way to start—there’s no problem that chocolate

cannot solve. Super moist chocolate cake mix (Duncan Hines has vegan options—follow directions for a super moist chocolate cake) 1 (8-ounce) container vegan cream cheese 1/4 cup sugar 1 teaspoon vanilla 1 1/2 teaspoons egg replacer mixed with 2 tablespoons water 1 (12-ounce) bag vegan chocolate chips

Pour 3/4 of the cake batter into a casserole dish, then set aside. In a bowl, stir together the cream cheese, sugar, vanilla, and egg replacer until smooth. Fold in the chocolate chips. Spread the cream cheese mixture evenly over the batter in the casserole dish. Pour remaining cake batter into casserole dish. Cook uncovered in microwave for 15 minutes. Rotate the cake while cooking. Watch closely and make sure the cake is cooking evenly. Let cool 5 or 10 minutes. Flip cake onto plate and serve. Makes 4 servings.

Desserts    |   313

Marshmallow Madness Squares

G

raham crackers, chocolate, and marshmallows. Need we say s’more?

30 graham crackers, divided into squares 1 (12-ounce) package vegan semisweet chocolate chips 6 tablespoons vegan margarine 1 (12.25-ounce) jar vegan marshmallow topping (we like Smucker’s and Ricemellow) 1 (13-ounce) box puffed rice cereal

Spray a 13 × 9-inch pan with cooking spray. Place 15 graham squares on the bottom of the pan, overlapping slightly. Set aside. Put the chocolate chips and 2 tablespoons of the margarine in a bowl and nuke for 2 minutes, then stir until melted. Spread half of the melted chocolate over the graham squares. Nuke the remaining 4 tablespoons of margarine in a bowl for 45 seconds, or until melted. Add the marshmallow topping and stir until smooth. Add the cereal and mix to coat. Press the cereal mixture firmly over the graham squares in the pan. Drizzle with the remaining melted chocolate. Immediately top with the remaining 15 graham squares. Cool and then dive in! Makes 10 servings.

314 |    Peta’s Vegan College Cookbook

Pink Princess Pie

C

harm those snotty girls on the campus events committee with this sweet and creamy dessert while you make your

case for allowing a vegan bake sale during welcome week. 1 (12-ounce) can pink lemonade concentrate 2 1/2 cups soy ice cream Vegan graham cracker pie crust

Blend the lemonade concentrate for 30 seconds in the blender. Spoon in the ice cream, and blend until combined. Pour into the crust and freeze overnight. Makes 4 servings.

Desserts    |   315

Snowballs from Hell

T

he odds of these peachy keen popsicles lasting once your roommates know about them? A snowball’s chance in hell.

Like your odds of getting into your first choice for grad school. 1 1/2 cups canned peaches, drained 1/4 cup peach preserves 1 tablespoon sugar 1 tablespoon coconut flakes

Put everything in a blender and blend. Place 2 tablespoons of the mixture in each cube of an ice cube tray. Freeze until almost firm, then insert a toothpick in each one and freeze the rest of the way. Makes 4 servings.

316 |    Peta’s Vegan College Cookbook

Screaming Pudding Pie

O

ne bite of this, and your taste buds—and maybe your crush—will be screaming for more.

1 cup cold soy milk 1 cup vegan ice cream (any flavor), softened 1 package vegan pudding Graham cracker crust

Mix together the milk and ice cream in a large bowl. Add the pudding and mix for 1 to 2 minutes. Pour into the crust and refrigerate for a couple of hours. Makes 4 servings.

Desserts    |   317

Shake-and-Make Fro Yo

D

on’t settle for that diseased dairy crap from the ice cream stand down the street. Make your own!

1 gallon-sized plastic resealable bag 3–4 pounds of ice cubes 6 tablespoons rock salt 2 tablespoons sugar 1 cup vanilla soy milk 1/2 tablespoon vanilla extract 1 pint-sized plastic resealable bag Vegan cones

Fill the gallon-sized plastic bag half full with ice. Add the rock salt and set aside. Pour the sugar, soy milk, and vanilla into the pintsized bag and seal. Place the pint-sized plastic bag inside the gallonsized plastic bag and seal. Shake the bag for 5 to 7 minutes. Remove the pint-sized bag from the larger bag. Use scissors to cut away a corner from the pint-sized bag, then squeeze the soy ice cream into the cones, soft-serve style. Top with sprinkles, if desired. Makes 4 servings.

note: Use oven mitts to prevent your hands from getting too cold.

318 |    Peta’s Vegan College Cookbook

Comfort Pudding

I

promise, this pudding will distract you from checking your cell every 10 minutes to see if he texted you.

1/3 cup cocoa powder 3/4 cup sugar 1/4 teaspoon salt 1/4 cup cornstarch 3 cups soy milk 1 1/2 teaspoons vanilla extract

Put the cocoa powder, sugar, salt, cornstarch, and soy milk in a dish and nuke for 5 minutes, stirring halfway through. Remove from the microwave and stir in the vanilla. Chill before serving. Makes 4 servings.

indeX BY ingredient

Agave nectar

Asparagus

Fruit Skewer With “Yogurt” Sauce, 30

“Age of Asparagus” Spears, 259

Mystery Bars, 85

Aspara-Stuffed Parm Sandwich, 53

Alfalfa sprouts GPA Booster, 54

Almonds Ancient Japanese Noodle Secret Salad, 130 Not-Just-for-Hippies Granola, 36

Apple

Leave-Out-the-Noodles Lasagna, 159 Springtime in Asparagus Soup, 120

Avocado Better than the “Bell” Burrito, 166 Crazy Guac-odile Dip, 220 Haas Party Avocado Soup, 123 Legume Va-Va-Voom, 154

Dirty Chick (Pea) Clean-Up Salad,115

Potatoes in Paradise, 276

One-Handed Breakfast Wrap, 72

Unholy Guacamole, 218

Stalker Fruit Salad, 117

“Bacon”

The Sweetness Tater Salad, 274

Rachel, 64

“Walk of Shame” Sugar Dip, 229

“Bacon” bits

Apricots Mediterranean Muesli, 25

Artichoke hearts Crab-ulous Dip, 210

Ben Franklin’s Miserly Mashers, 287 Brainy Bac ’n’ Cheese Toast, 37 Cram Sandwich, 51 Dorm Room ’Shroom Dip, 225

320 |    Peta’s Vegan College Cookbook Fakin’ Bacon ’n’ Orange Spinach Salad, 110 Freshman Frittata, 29 German ’Tato Salad, 270 Slice of Life Chef Salad, 104 Teacher’s Pet Tater Skins, 273

Bagel Booty Shakin’ Bagel, 41 Hangover Helper, 38 Lotsa Mozza Pizza Bagels, 160 One-Bite Pizzas, 238 Salad-Bagel, 52

Baked beans Frankie’s Farts, 255 Friends with Bennies Baked Beans, 262

Banana

Peanut Butter Cup Pie, 87 Portable PB&J, 73 Spring Break Virgin Smoothie, 201

Beer Boozy Beer Bread, 260

Biscuits Butt Ugly Sticky Buns, 35

Bisquick “I’m Like, So Easy!” Blueberry Pancakes, 26

Black beans Big Man on Campus Burrito, 186 Black Bean and Corn Salad (extended dance mix), 112 Black Bean and Corn Salad (salsa remix), 113 Cheap Skate Chili & Bean Stew, 122

Banana Hammock Balls, 297

Darwin’s Dip, 213

Breakfast/Dessert Parfait, 24

Half-Assed Chili, 150

Chocolate Celebration Shake, 204

Night Owl Nachos, 180

Choco-Nanner Parfait, 305

“Open a Can” Bean Salad, 92

Couch Surfer Sponge Pudding, 310

Texas Ranger Roll-Ups, 172

Creamy Banana-Wafer Pudding, 300

Black-eyed peas

Fruit Smoothapalooza, 198

Cheap Skate Chili & Bean Stew, 122

Fruity Frat-Tootie Smoothie, 196

“Open a Can” Bean Salad, 92

Knock-Oats, 70 Late Night at the Liberry Soy Smoothie, 203

Black olives Better than the “Bell” Burrito, 166 Fiesta in Your Mouth Salsa, 224

Melon-Berry Bliss, 200

Floor Party Four-Layer Bean Dip, 219

No-Bake Chocolate Cake, 308

Golive Harden Bruschetta, 256

One-Handed Breakfast Wrap, 72

Greek Week Pita, 44

PB and Banana Sammie, 74

Mexi-Cram Dip, 212

Index by Ingredient     |   321 Pancake Pizza, 248 Rush Week Greek Salad, 96 Seven-Layer Mexican Dip, 214

Blueberries

Browns Casserole, 42 Nuke-lear Meltdown Chili Taco Salad, 105 One-Bite Pizzas, 238

Blueberry Pie Dump Cake, 306

Pizza Fun-Do, 246

“I’m Like, So Easy!“ Blueberry

Sassy-Ass Southwest Chili, 125

Pancakes, 26 Melon-Berry Bliss, 200 Poseur Pineapple Pie, 303

Broccoli

Silence of the Lambs Shepherd’s Pie, 148 Sloppy Joels, 45

Cake mix

Brockin’ Rice Pilaf, 167

Blueberry Pie Dump Cake, 306

EZ Cheezy Broccoleezy, 257

Chocolate Dorm Cake, 312

No-Need-to-Visit-a-Diner-for-HashBrowns Casserole, 42 Not Your Average Burrito, 157

Brown sugar

Carrots Bunny Butter Spread, 77 Chick Flick Salad, 109 “Don’t Be a Chump” Chickpea

Brown Sugar Fun Dip, 231

Sandwich, 60

Butt Ugly Sticky Buns, 35

Field of Greens, 111

Georgia Peach Cobbler, 295

Freshman Frittata, 29

Party in Your Mouth Punch, 205

Kinesiology 101 Salad, 118

“Walk of Shame” Sugar Dip, 229

Lemony Carrots, 242

Wild Oats Chocolate Cookies, 88

Midterm Macaroni Salad, 108

“Burger” crumbles All-Nighter Nachos, 173 “Cheat Meat” Lovers BBQ Pizza, 185 Dirty Rice Done Dirt Cheap, 188 Dropout Spaghetti, 184

Slacker Slaw, 236 The Sweetness Tater Salad, 274

Cauliflower Cauli-Flower Power Florets, 247

Celery

Late-Night Sloppy Moes, 46

Ants on a Blog, 83

Nacho Momma’s Cheez Dip, 227

Chick Magnet “Chicken” Casserole, 161

No-Beef Stroganoff, 152

Classic Potato Salad Fake-Out, 271

No-Grief “Beef”Noodles, 153

Dirty Chick (Pea) Clean-Up Salad, 115

No-Need-to-Visit-a-Diner-for-Hash-

In a Pickle Chickpea Salad, 97

322 |    Peta’s Vegan College Cookbook Skinny Chick Chickpea Salad, 98 Slacker Slaw, 236

Cereal

“Mozzarella” Chick-un Parm Sammich, 49 Exam Week Fuel, 182

Crumb Bum Breakfast Cobbler, 33

Lotsa Mozza Pizza Bagels, 160

Georgia Peach Cobbler, 295

“Meat”ball Anti-Hero, 55

Happy Trailz Mix, 244

Pancake Pizza, 248

Marshmallow Madness Squares, 313

Piz-tato, 284

Mystery Bars, 85

Poor Man’s Pizzas, 243

O Baby, 86

Salad-Bagel, 52

PBR Crispy Treats, 79

Tropical Love Triangles, 264

“Cheese” Cheddar Ben Franklin’s Miserly Mashers, 287 Brainy Bac ’n’ Cheese Toast, 37

Nacho-style Micro-Ritos, 155 Nacho Momma’s Cheez Dip, 227

Parmesan

Cauli-Flower Power Florets, 247

Extra Credit “Ham” Toast Points, 254

Cheesy Breezy Bean Dip, 217

Richy Rice, 170

Chick Magnet “Chicken” Casserole, 161

Slices

Exam Week Fuel, 182

Brainy Bac ’n’ Cheese Toast, 37

Extra Credit “Ham” Toast Points, 254

Chow Down Chili-“Cheese” Dip, 215

Freshasaurus Mex Ramen Casserole,

Cutting Class Quesadilla, 181

135

Fake Cheez Steak, 65

Freshman Frittata, 29

The Hangover “Ham” wich, 59

Napoleon’s Tot Casserole, 189

Hangover Helper, 38

Not Your Average Burrito, 157

Lazy Person’s Grilled Cheeze, 63

Nuke-lear Meltdown Chili Taco

Meatball Anti-Hero, 55

Salad, 105

No “Dough” Pizza, 266

Seven-Layer Mexican Dip, 214

No Grief “Beef” Noodles, 153

Sham and Cheez, 58

Nuke-lear Meltdown Chili Taco

Slice of Life Chef Salad, 104 Super-Fraga-Mexi-Delicious Rice, 193 Twice-Baked Potatoes, 281

Salad, 105 One-Bite Pizzas, 238 Pizza Fun-Do, 246 Rachel, 64

Index by Ingredient     |   323 Teacher’s Pet Tater Skins, 273

“Chicken” “Cheat Meat”

Saffi’s Chick Salad, 114 Skinny Chick Chickpea Salad, 98

Chili

Lovers BBQ Pizza, 185

Cheap Skate Chili & Bean Stew, 122

“Chicken” and Veggies, 192

Chili “Not” Dogs, 237

Chick Flick Salad, 109

Chill-Out Chili Fries, 278

Chick Magnet “Chicken” Casserole, 161

Chow Down Chili-“Cheese” Dip, 215

Chick’n Nachos, 191

Freshasaurus Mex Ramen Casserole,

Chick-un Parm Sammich, 49

135

Gizmo’s Glazed Chick’n, 174

Half-Assed Chili, 150

“Goes Both Ways” Chick Salad, 102

Mexi-Cram Dip, 212

Hangover Helper, 38

Nuke-lear Meltdown Chili Taco

Leafy Nuggets, 93

Salad, 105

Micro-Ritos, 155

Sassy-Ass Southwest Chili, 125

Nerdy Birdy Chick’n Bytes, 240

Taco con Chili, 171

Not Your Average Burrito, 157

Chocolate

Pantry Raid Pasta, 163

Bachelorette Party Berries, 291

Poultrygeist Pita, 61

Chocolate Dip Sticks, 290

Strawberry Field Greens Forever, 95

Chocolate Dorm Cake, 312

“Tastes Like Chicken” Strips, 156

Choco-nanner Parfait, 305

WTF? Wings, 149

Fake Blondes, 294

Chickpeas/garbanzo beans

Frozen Frat Balls, 82

BBCutie Chickpeas, 179

Happy Trailz Mix, 244

Cheap Skate Chili & Bean Stew, 122

Mallow-Nut Truffles, 309

Cuke-Chick Salad, 101

Marshmallow Madness Squares, 313

Dirty Chick (Pea) Clean-Up Salad, 115

O Baby, 86

“Don’t Be a Chump” Chickpea

Peanut Butter Cup Pie, 87

Sandwich, 60 Field of Greens, 111

Wicked Good Wafflewich, 71

Cocoa powder

Goddess of the Garbanzos, 253

Banana Hammock Balls, 297

In a Pickle Chickpea Salad, 97

Breakup Pudding, 307

“Open a Can” Bean Salad, 92

Comfort Pudding, 318

324 |    Peta’s Vegan College Cookbook Fake Blondes, 294

121

Loco-Cocoa Snack Cake, 311

Muy Caliente Corn, 263

No-Bake Chocolate Cake, 308

“Open a Can” Bean Salad, 92

PB&C No-Bake Cookies, 89

Shuckin’ Awesome Corn on the Cob,

Wild Oats Chocolate Cookies, 88

Coconut Banana Hammock Balls, 297 Food of the Goddesses, 301 Happy Trailz Mix, 244

241 Silence of the Lambs Shepherd’s Pie, 148 Texas Ranger Roll-Ups, 172

“Cream Cheese”

Miami Beach Pudding, 302

Better than the “Bell” Burrito, 166

Noon in Cancun Frozen “Yogurt,” 299

Booty Shakin’ Bagel, 41

Snowballs from Hell, 315

Brown Sugar Fun Dip, 231

Spring Break Reminder Pudding, 292

Campus Streaker Sausage Dip, 216

Wowy Maui Tropical Fruit Spread, 222

Cheapskate Dates, 304

Coconut milk “Me So Corny” Thai Tomato Soup, 121

Coffee Instant Enlighten-Mint Chocolate Latte, 197 Nutty Professor Almond Latte, 202

Corn

Cheater’s Cheesecake Dip, 230 Chocolate Dorm Cake, 312 Dorm Room ’Shroom Dip, 225 Cure-All Noodles, 176 Greek Week Pita, 44 Mexi-Cram Dip, 212 Orangu-Tangy Orange Spread, 221

After Delivery Hours Stir-Fry, 164

Salsa for Beginners, 228

Better than the “Bell” Burrito, 166

Seven-Layer Mexican Dip, 214

Black Bean and Corn Salad

Sham “Ham” Roll-Ups, 234

(extended dance mix), 112 Black Bean and Corn Salad (salsa remix), 113 Corny Salad, 106 Fettuccine Alessandro, 190 Guac Wraps, 168 Half-Assed Chili, 150 “Me So Corny” Thai Tomato Soup,

Upper Crust Finger Sandwiches, 47 “Walk of Shame” Sugar Dip, 229 Wowy Maui Tropical Fruit Spread, 222

Crescent rolls Sunday Morning “Sausage” in a Blanket, 39 Undercover Oinkers, 235

Cucumber

Index by Ingredient     |   325 Corny Salad, 106

Graham crackers

Cuke-Chick Salad, 101

Choco-Nanner Parfait, 305

Field of Greens, 111

Marshmallow Madness Squares, 313

GPA Booster, 54

PB Bombs, 81

Rush Week Greek Salad, 96

Granola

Saffi’s Chick Salad, 114

Breakfast/Dessert Parfait, 24

Spicy Watermelon Salad, 99

Crumb Bum Breakfast Cobbler, 33

Upper Crust Finger Sandwiches, 47

Georgia Peach Cobbler, 295

Dates Banana Hammock Balls, 297

Not-Just-for-Hippies Granola, 36

Green beans

Cheapskate Dates, 304

Fancy Pants Green Beans, 261

Due Dates, 293

Green Bean No Hassle-Role

Mediterranean Muesli, 25

The “I Miss My Mommy” Special, 245

Not-Just-for-Hippies Granola, 36

Napoleon’s Tot Casserole, 189

“Deli slices” Cram Sandwich, 51 Exam Week Fuel, 182 Extra Credit “Ham” Toast Points, 254 The Hangover “Ham” wich, 59

Green olives Thousand Times Better Salad Dressing, 143 Upper Crust Finger Sandwiches, 47

Guacamole

Napoleon’s Tot Casserole, 189

Crazy Guac-odile Dip, 220

Sham and Cheez, 58

Floor Party Four-Layer Bean Dip, 219

Sham “Ham” Roll-Ups, 234

Guac Wraps, 168

Tropical Love Triangles, 264

Holy ’Mole Sandwich, 62

Upper Crust Finger Sandwiches, 47

Pretty Much the Best Burrito, 277

French fries Chill-Out Chili Fries, 278

Fritos Chow Down Chili-“Cheese” Dip, 215

Graham cracker crust

Seven-Layer Mexican Dip, 214 Unholy Guacamole, 218

“Ham” Extra Credit “Ham” Toast Points, 254 The Hangover “Ham” wich, 59

Peanut Butter Cup Pie, 87

Napoleon’s Tot Casserole, 189

Pink Princess Pie, 314

Sham and Cheez, 58

Screaming Pudding Pie, 316

Sham “Ham” Roll-Ups, 234

326 |    Peta’s Vegan College Cookbook Slice of Life Chef Salad, 104 Tropical Love Triangles, 264 Upper Crust Finger Sandwiches, 47

Hash browns Freshman Frittata, 29 No-Need-to-Visit-a-Diner-for-HashBrowns Casserole, 42

“Hot dogs”

Lentil soup French 101 Lunch, 127

Lime juice Better Than the “Bell” Burrito, 166 Black Bean and Corn Salad (salsa remix), 113 Corny Salad, 106 Feisty Fruit Salsa, 232

Chili “Not” Dogs, 237

Fruit Salad on the Fly, 100

Frankie’s Farts, 255

Guac Wraps, 168

Undercover Oinkers, 235

Haas Party Avocado Soup, 123

Hummus

Lip Smackin’ Thai Veggies, 94

GPA Booster, 54

Spicy Watermelon Salad, 99

Hearty Hummus Sandwich, 50

Spring Break Reminder Pudding, 292

“Ice Cream” Ice Cream Frizzle Drizzle, 298

Texas Ranger Roll-Ups, 172

Maple syrup

Pink Princess Pie, 314

Chocolate Celebration Shake, 204

Screaming Pudding Pie, 316

Fruit Smoothapalooza, 198

Shake-and-Make Fro Yo, 317

Lazy Man’s Candied Yams, 279

Sucky Day Strawberry Shake, 206

O Baby, 86

Jam/preserves

PB&C No-Bake Cookies, 89

Gizmo’s Glazed Chick’n, 174

Peanut Butter Cup Pie, 87

Portable PB&J, 73

Stadium Corn Dogs, 249

Snowballs from Hell, 315

Wicked Good Wafflewich, 71

Kidney beans

“Marshmallow” cream

Cheap Skate Chili & Bean Stew, 122

Cheater’s Cheesecake Dip, 230

Friends with Bennies Baked Beans,

Mallow-Nut Truffles, 309

262 Road Trip Red Beans and Rice, 165

Lentils French 101 Lunch, 127 Legume Va Va Voom, 154

Marshmallow Madness Squares, 313

“Meatballs” Meatball Anti-Hero, 55

Mixed vegetables (canned) Poultrygeist Pita, 61

Index by Ingredient     |   327 Silence of the Lambs Shepherd’s Pie, 148

Mushrooms Dorm Room ’Shroom Dip, 225 Kinesiology 101 Salad, 118 No-Beef Stroganoff, 152

Texas Ranger Roll-Ups, 172

Oranges Ancient Japanese Noodle Secret Salad, 130 Fakin’ Bacon ’n’ Orange Spinach Salad, 110

Pancake Pizza, 248

Fruit Salad on the Fly, 100

Sassy-Ass Southwest Chili, 125

Noon in Cancun Frozen “Yogurt,” 299

Stuffed Dorm Room ’Shrooms, 265

Wowy Maui Tropical Fruit Spread, 222

Mushroom soup Green Bean No-Hassle-Role, 158

Oats

Oyster crackers Oyster Cracker Snackers, 239

Pasta

Georgia Peach Cobbler, 295

Afterparty Aglio Olio, 178

Knock-Oats, 70

Cure-All Noodles, 176

Mediterranean Muesli, 25

Dropout Spaghetti, 184

PB&C No-Bake Cookies, 89

Fettuccine Alessandro, 190

Wild Oats Chocolate Cookies, 88

No Grief “Beef” Noodles, 153

Onion Cheater Taters and Onions, 285

Orange marmalade Orangu-Tangy Orange Spread, 221

Orange juice Bunny Butter Spread, 77 Cheap Skate Dates, 304

Pantry Raid Pasta, 163

Peaches Crumb Bum Breakfast Cobbler, 33 Fruit Smoothapalooza, 198 Georgia Peach Cobbler, 295 Snowballs from Hell, 315

Peanut butter

Crumb Bum Breakfast Cobbler, 33

Ants on a Blog, 83

“Dress to Impress” Citrus Dressing,

Bunny Butter Spread, 77

142 Fakin’ Bacon ’n’ Orange Spinach Salad, 110

Finals Week Fudge, 80 Frozen Frat Balls, 82 Knock-Oats, 70

Food of the Goddesses, 301

Mystery Bars, 85

Noon in Cancun Frozen “Yogurt,” 299

The Nut Job Salad, 75

Spring Break Virgin Smoothie, 201

O Baby, 86

328 |    Peta’s Vegan College Cookbook One-Handed Breakfast Wrap, 72

Poseur Pineapple Pie, 303

PB and Banana Sammie, 74

The Sweetness Tater Salad, 274

PB&C No-Bake Cookies, 89

Tropical Love Triangles, 264

PB Bombs, 81

Ultimate Frisbee Fruit Salad, 107

PBR Crispy Treats, 79

Wowy Maui Tropical Fruit Spread,

Peanut Butter Cup Pie, 87 Portable PB&J, 73

222

Pita

Super Quickie Peanut Sauce, 76

Golive Harden Bruschetta, 256

Thai Takeout (Hold the Takeout), 78

Greek Week Pita, 44

Wicked Good Wafflewich, 71

The Hangover “Ham” wich, 59

Wild Oats Chocolate Cookies, 88

Portable PB&J, 73

Peanuts Due Dates, 293 Legume Va Va Voom, 154 Mallow-Nut Truffles, 309

Poultrygeist Pita, 61

Popcorn Mallow-Nut Truffles, 309

Potato

The Nut Job Salad, 75

Ben Franklin’s Miserly Mashers, 287

Stalker Fruit Salad, 117

Cheater Taters and Onions, 285

“Walk of Shame” Sugar Dip, 229

Classic Potato Salad Fake-Out, 271

Pears

Crunchy Munchies, 288

Crumb Bum Breakfast Cobbler, 33

Freshman Frittata, 29

Peace Rally Pea Soup, 126

German ’Tato Salad, 270

“Pepperoni” No “Dough” Pizza, 266 Poor Man’s Pizzas, 243

Pie filling

Idaho? No, You Da Ho Potatoes au Gratin, 280 Micro-Economical Microwave Potatoes, 286

Blueberry Pie Dump Cake, 306

Napoleon’s Tot Casserole, 189

Poseur Pineapple Pie, 303

No-Need-to-Visit-a-Diner-for-Hash-

Pineapple

Browns Casserole, 42

Blueberry Pie Dump Cake, 306

One-Handed Tater, 283

Fruity Frat-Tootie Smoothie, 196

Pioneer Potato Salad, 275

Happy Trailz Mix, 244

Piz-Tato, 284

Noon in Cancun Frozen “Yogurt,” 299

Potatoes in Paradise, 276

Index by Ingredient     |   329 Silence of the Lambs Shepherd’s Pie, 148 Teacher’s Pet Tater Skins, 273 ’Tis the Season(ed) Potato Wedges, 282 Twice-Baked Potatoes, 281

Powdered sugar Cheapskate Dates, 304 Finals Week Fudge, 80

One-Handed Breakfast Wrap, 72 Stalker Fruit Salad, 117 The Sweetness Tater Salad, 274

Ramen noodles Ancient Japanese Noodle Secret Salad, 130 Dorm Room Ramen Delight, 134 Freshasaurus Mex Ramen Casserole, 135

Food of the Goddesses, 301

“Pimp My Ramen” Noodles, 132

Frozen Frat Balls, 82

Ramen Holiday, 131

Ice Cream Frizzle Drizzle, 298

Rent’s Due “Cheezy” Ramen, 133

PB Bombs, 81

Pretzels Chocolate Dip Sticks, 290 Dirty Hippie Trail Mix, 84 Happy Trailz Mix, 244

Pudding mix

Raspberries Breakfast/Dessert Parfait, 24 Late Night at the Liberry Soy Smoothie, 203

Refried beans Cheezy Breezy Bean Dip, 217

Choco-Nanner Parfait, 305

Chick’n Nachos, 191

Creamy Banana-Wafer Pudding, 300

Floor Party Four-Layer Bean Dip, 219

Miami Beach Pudding, 302

F-U Tacos, 151

No Egg Nog, 199

Seven-Layer Mexican Dip, 214

Screaming Pudding Pie, 316

Pumpkin PJ Pumpkin Soup, 124

Raisins

Rice After Delivery Hours Stir-Fry, 164 Big Man on Campus Burrito, 186 Brockin’ Rice Pilaf, 167

Ants on a Blog, 83

The Burning Bibimbap Bowl, 162

Bunny Butter Spread, 77

“Chicken” and Veggies, 192

Dirty Hippie Trail Max, 84

Dirty Rice Done Dirt Cheap, 188

Grandma’s Homemade Applesauce, 251

Gizmo’s Glazed Chick’n, 174

Happy Trailz Mix, 244

Legume Va Va Voom, 154

Not-Just-for-Hippies Granola, 36

Micro-Ritos, 155

330 |    Peta’s Vegan College Cookbook Not Your Average Burrito, 157

Not Your Average Burrito, 157

Peas ’n’ Rice Is Nice, 169

Nuke-lear Meltdown Chili Taco

Richie Rice, 170

Salad, 105

Road Trip Red Beans and Rice, 165

Pretty Much the Best Burrito, 277

Saffi’s Chick Salad, 101

Salsa for Beginners, 228

Steamy Risotto-y Goodness, 194

Seven-Layer Mexican Dip, 214

Super-Fraga-Mexi-Delicious Rice,

Spring Break Tahini Bikini Dip, 226

193 Thai Takeout (Hold the Takeout), 78

Salsa

Super-Fraga-Mexi-Delicious Rice, 193 Taco con Chili, 171

All-Nighter Nachos, 173

Texas Ranger Roll-Ups, 172

Better than the “Bell” Burrito, 166

Unholy Guacamole, 218

Big Man on Campus Burrito, 186 Black Bean and Corn Salad (salsa remix), 113 By the Textbook Tempeh Tacos, 175

Sauerkraut Rachel, 64 Tailgatin’ Tofu Reuben, 57

“Sausage”

Chick ’n’ Nachos, 191

Campus Streaker “Sausage” Dip, 216

Cutting Class Quesadilla, 181

“Cheat Meat” Lovers BBQ Pizza, 185

Darwin’s Dip, 213

French 101 Lunch, 127

Fancy Pants Green Beans, 261

Leave-Out-the-Noodles Lasagna, 159

Fiesta in Your Mouth Salsa, 224

Make a Real Meal “Meaty” Spaghetti,

Freudian Dip, 209 Friends with Bennies Baked Beans, 262 Guac Wraps, 168 Half-Assed Chili, 150 Micro-Ritos, 155

177 One-Bite Pizzas, 238 Sunday Morning “Sausage” in a Blanket, 39 Toasty “Sausage” Surprise, 32

Sloppy joes

The Morning-After Scramble, 34

Sloppy Joels, 45

Morning in Mexico Scramble, 27

Late-Night Sloppy Moes, 46

Nacho Momma’s Cheez Dip, 227

“Sour cream”

Nerdy Birdy Chick’n Bytes, 240

Ben Franklin’s Miserly Mashers, 287

Night Owl Nachos, 180

Chilly Dilly Skinny Dip, 223

Index by Ingredient     |   331 Cure-All Noodles, 176 Cutting Class Quesadilla, 181 Dorm Room ’Shroom Dip, 225 Fiesta in Your Mouth Salsa, 224 Freudian Dip, 209 Greek Week Pita, 44 Nacho Momma’s Cheez Dip, 227 Napoleon’s Tot Casserole, 189

Idaho? No, You Da Ho Potatoes au Gratin, 280 “I’m Like, So Easy!” Blueberry Pancakes, 26 Instant Enlighten-Mint Chocolate Latte, 197 Late Night at the Liberry Soy Smoothie, 203

Night Owl Nachos, 180

The Morning-After Scramble, 34

No-Beef Stroganoff, 152

No-Bake Chocolate Cake, 308

Peace Rally Pea Soup, 126

No-Beef Stroganoff, 152

Po Po’s Party Hearty Spinach Dip,

No Egg Nog, 199

208 Pretty Much the Best Burrito, 277 Super-Fraga-Mexi-Delicious Rice, 193

No-Need-to-Visit-a-Diner-for-HashBrowns Casserole, 42 Nutty Professor Almond Latte, 202 Pancake Pizza, 248

Taco con Chili, 171

PBR Crispy Treats, 79

Teacher’s Pet Tater Skins, 273

PJ Pumpkin Soup, 124

Wowy Maui Tropical Fruit Spread,

Raunchy Dressing, 140

222

Soy milk

Screaming Pudding Pie, 316 Shake-and-Make Fro Yo, 317

Chocolate Celebration Shake, 204

Sham and Cheez, 58

Choco-Nanner Parfait, 305

Springtime in Asparagus Soup, 120

Comfort Pudding, 318

Stadium Corn Dogs, 249

Couch Surfer Sponge Pudding, 310

Stalker Fruit Salad, 117

Creamy Banana-Wafer Pudding, 300

Sucky Day Strawberry Shake, 206

Don’t Get Creamed Spinach, 258

Toasty “Sausage” Surprise, 32

Fettuccine Alessandro, 190

Vegan Mac ’n’ Cheez, 187

Freshman Frittata, 29

Wild Oats Chocolate Cookies, 88

Fruit Smoothapalooza, 198

Spaghetti sauce

Greek Nomelette, 31

Cure-All Noodles, 176

Haas Party Avocado Soup, 123

Dropout Spaghetti, 184

332 |    Peta’s Vegan College Cookbook Leave-Out-the-Noodles Lasagna, 159

The Nut Job Salad, 75

Make a Real Meal “Meaty” Spaghetti,

Slaw in the Raw, 116

177

Tofu, or Not Tofu, That Is the Sandwich, 66

Meatball Anti-Hero, 55 No “Dough” Pizza, 266

Spinach

Taco seasoning All-Nighter Nachos, 173

Better Than the “Bell” Burrito, 166

By the Textbook Tempeh Tacos, 175

Don’t Get Creamed Spinach, 258

F-U Tacos, 151

Fakin’ Bacon ’n’ Orange Spinach

Mexi-Cram Dip, 212

Salad, 110

Nerdy Birdy Chick’n Bytes, 240

Greek Nomelette, 31

Sassy-Ass Southwest Chili, 125

Limon Spinach, 267

Seven-Layer Mexican Dip, 214

Po Po’s Party Hearty Spinach Dip, 208 Spin Art Dip, 211

Strawberries Bachelorette Party Berries, 291 Breakfast/Dessert Parfait, 24

Tahini The Burning Bibimbap Bowl, 162 Spring Break Tahini Bikini Dip, 226

Tempeh By the Textbook Tempeh Tacos, 175

Tofu

Fruit Salad on the Fly, 100

Better Than Takeout Tofu, 183

Fruity Frat-Tootie Smoothie, 196

Breakup Pudding, 307

Poseur Pineapple Pie, 303

Chick Magnet “Chicken” Casserole,

Spring Break Virgin Smoothie, 201

161

Strawberry Field Greens Forever, 95

Crab-ulous Dip, 210

Sucky Day Strawberry Shake, 206

Exclamation Point Eggless Salad, 103

Sweet potato

F-U Tacos, 151

Lazy Man’s Candied Yams, 279

Greek Nomelette 31

Pretty Much the Best Burrito, 277

Leave-Out-the-Noodles Lasagna, 159

The Sweetness Tater Salad, 274

Miami Beach Pudding, 302

Tough and Stuffed Sweet Potatoes,

The Morning-After Scramble, 34

272

Sunflower seeds Field of Greens, 111

Morning in Mexico Scramble, 27 Peanut Butter Cup Pie, 87 Rush Week Greek Salad, 96

Index by Ingredient     |   333 Scuzz-Free BBQ Tofu, 67

Hearty Hummus Sandwich, 50

Tofu, or Not Tofu, That Is the

Holy ’Mole Sandwich, 62

Sandwich, 66 Tailgatin’ Tofu Reuben, 57 Too-Late-to-Go-to-the-Dining-Hall Tofu Mash, 28

Tomatoes

“Me So Corny” Thai Tomato Soup, 121 Night Owl Nachos, 180 “Open a Can” Bean Salad, 92 Pantry Raid Pasta, 163

Afterparty Aglio Olio, 178

Peas ’n’ Rice Is Nice, 169

Big Man on Campus Burrito, 186

Road Trip Red Beans and Rice, 165

Black Bean and Corn Salad

Rush Week Greek Salad, 96

(extended dance mix), 112

Sassy-Ass Southwest Chili, 125

Brainy Bac ’n’ Cheese Toast, 37

Scuzz-Free BBQ Tofu, 67

Campus Streaker “Sausage” Dip, 216

Slice of Life Chef Salad, 104

Cheap Skate Chili & Bean Stew, 122

Tofu, or Not Tofu, That Is the

Chick Flick Salad, 109 Chick Magnet “Chicken” Casserole, 161 Chick’n Nachos, 191 Corny Salad, 106 Cram Sandwich, 51 Crazy Guac-odile Dip, 220

Sandwich, 66 Token Boca LT, 56 Too-Late-to-Go-to-the-Dining-Hall Tofu Mash, 28

Tomato juice Dirty Rice Done Dirt Cheap, 188

Tortillas

Dirty Rice Done Dirt Cheap, 188

Better Than the “Bell” Burrito, 166

“Don’t Be a Chump” Chickpea

Big Man on Campus Burrito, 186

Sandwich, 60

By the Textbook Tempeh Tacos, 175

Fiesta in Your Mouth Salsa, 224

Cutting Class Quesadilla, 181

Floor Party Four-Layer Bean Dip,

Exam Week Fuel 182

219 Freshasaurus Mex Ramen Casserole, 135

GPA Booster, 54 Micro-Ritos, 155 Not Your Average Burrito, 157

Golive Harden Bruschetta, 256

One-Handed Breakfast Wrap, 72

GPA Booster, 54

Potatoes in Paradise, 276

Greek Week Pita, 44

Pretty Much the Best Burrito, 277

334 |    Peta’s Vegan College Cookbook Texas Ranger Roll-Ups, 172

Waffles Wicked Good Wafflewich, 71

Walnuts

“Whipping cream” No Egg Nog, 199

“Yogurt” Breakfast/Dessert Parfait, 24

“Age of Asparagus” Spears, 259

Fruit Skewer with “Yogurt” Sauce, 30

Blueberry Pie Dump Cake, 306

Mediterranean Muesli, 25

Kinesiology 101 Salad, 118

Noon in Cancun Frozen “Yogurt,” 299

Watermelon Melon Head Granita, 296 Spicy Watermelon Salad, 99

Not-Just-for-Hippies Granola, 36 Ultimate Frisbee Fruit Salad, 107

aBout the authors

P

eople

for

the

Ethical Treatment

of Animals (PETA) is the largest animal rights organization in the world. PETA focuses its attention on the four areas in

Christopher Lee Garcia

which the largest numbers of animals suffer the most intensely for the longest periods of time: on factory farms, in laboratories, in the clothing trade, and in the entertainment industry. It also works on a variety of other issues, including the cruel killing of beavers, birds, and other “pests,” and the abuse of backyard dogs. PETA works through public education, cruelty investigations, research, animal rescue, legislation, special events, celebrity involvement, outreach, and protest campaigns. Starza Kolman is the special assistant for peta2. She went veg in middle school after being forced to take Hunter’s Education. She is

336 |    Peta’s Vegan College Cookbook

known for her saucy attitude and uncanny ability to create culinary masterpieces without actually cooking. Marta Holmberg is the senior street team coordinator for peta2. She’s been a vegetarian since she was four years old and went vegan in college. A Cali girl at heart, she now lives in Norfolk, VA, where she loves to stumble across delicious new products that just happen to be vegan. For more information on going vegan, please visit peta2.com.